Tuesday, February 3, 2015

Korean-Inspired Chicken Stew {In The Crockpot!}

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Have you experimented much with different cuisines? I definitely am comfortable with Mexican/Tex-Mex cuisine, I got into Indian food last year and really love making different curries, Chinese-style cooking is something I really love, especially quick-cooking stir fries and dishes like sesame chicken. However, I haven't done much Korean-style cooking. We don't have a Korean grocery locally (or if we do I haven't found it yet!) so I had to swap in a few ingredients I was able to find instead of the authentic Korean ones.

This is a hearty stew-style meal that works really well served over long-grain white rice. My foolproof way to cook jasmine rice is to bring 1 1/2 cups of water and a pinch of salt to boil, then add in 1 cup of rice. Bring the heat to low, cover and cook for 15 minutes before fluffing with a fork and serving.

I used boneless chicken thighs because that's what we prefer around here but you could easily swap in bone-in ones. If you use chicken breasts definitely decrease the cooking time as they will dry out faster than the thighs! You can also use a mixture of thighs and drumsticks if you don't mind the bones, it really is up to you, any type of chicken will work well.

Korean-Inspired Chicken Stew (AKA "Dakdoritang)

Ingredients for the Stew
3 lbs. boneless chicken thighs (remove excess fat and skin if you got skin-on ones)
10 oz. white potatoes (peeled, rinsed and cut into large chunks)
3 large carrots (peeled and cut into large chunks)
4 cloves of garlic (smashed)
3 thin slices of peeled ginger root
1/2 large yellow onion (cut into large chunks)

Ingredients for the Sauce
1 tbsp. cayenne pepper
1 tbsp. granulated sugar
4 tbsp. low sodium soy sauce
2 tbsp. rice wine (a lot of supermarkets have this or you can find it at an Asian grocery)
1 tbsp. honey
2 tbsp. red chili paste (use Korean if you can find it, I used Thai red chili paste)
Pepper (to taste)
1 tbsp. sesame oil
1 tbsp. sesame seeds

Place the prepared chicken and veggies in the crock pot. Whisk together all the sauce ingredients except the sesame oil and sesame seeds in a separate bowl.

Pour the sauce over the chicken and veggies, stir well to make sure everything is coated evenly with the sauce. Cover and cook on high for 4 hours or on low for 6 hours. 

Stir in the sesame oil and sesame seeds and serve hot over a bowl of rice.

Recipe adapted from Korean Bapsang

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