Korean-style chicken stew
- Preparation and cooking time
- Total time
- Serves 4
- 2 tsp vegetable oil
- 4 whole chicken thighs
- 1 onion, roughly chopped
- 2 cloves garlic
- a thumb sized piece ginger, roughly chopped
- 3 tbsp gochujang
- 3 tbsp rice vinegar
- 500ml chicken stock
- 2 carrots, roughly chopped
- ½ daikon radish, cut into pieces (or use 12 halved regular radishes)
- 200g shiitake mushrooms, quartered
- 200g jasmine rice
- 2 tbsp sesame seeds, toasted
- a small bunch coriander, torn to serve
- STEP 1Heat the vegetable oil in a casserole over a medium-high heat. Fry the chicken thighs, skin-side down, for 3-4 minutes or until really golden. Scoop out onto a plate.
- STEP 2Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
- STEP 3Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
- STEP 4Put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
- STEP 5Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves.