Chicken Stew with hot and spicy Korean sauce

This stew is packed with tender chunks of chicken, potatoes, carrot and onions.  I added 2 teaspoons of chilli flakes to the hot and spicy Korean sauce to give it the extra 'kick'.  This stew did go down well with hot white rice but I preferred to have it with bread instead.

Recipe for Chicken Stew with hot and spicy Korean sauce

Ingredients


• 1/2 chicken, cut into bite size
• 2 potatoes, cut into chunks
• 1 carrot
• 2 onions
• 5 garlic cloves
• Spring onions cut into 2 inch lengths
• 2 tsp sesame seeds, lightly toasted
• 1 Tbsp sesame oil
• 1 Tbsp Shaoxing wine
Sauce
• 2.1/2 Tbsp hot and spicy Korean sauce
• 1 Tbsp sugar
• 3 Tbsp light soya sauce
• 1 Tbsp honey
• 2 tsp chilli flakes
• dash of pepper

Method


1. Marinate the chicken with the ingredients for the sauce for a few hours.
2. Place marinated chicken in a wok.  Add in 1 to 1.1/2 cups of water.
3. Bring it to the boil, reduce heat, cover, cook for 15 mins. stirring occasionally.
4. Add in the carrot, potatoes and garlic cloves.  Cook till chicken is tender and cooked through and the sauce is slightly thickened.
5. Fine tune to taste, toss in the spring onions, drizzle on some sesame oil and Shaoxing wine.  Sprinkle on some sesame seeds.
6. Dish out and serve.










I'm linking this post to the Little Thumbs Up event, theme for July is  'Potatoes' organised by 
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by
Jasline of  Foodie Baker