Korean Chicken Kimchi Stew

[Ingredients]

• 3 boneless chicken thigh - halved, season with salt and pepper

• 2 large russet potatoes - peeled, cut into large chunks

• 1 large yellow onion - peeled, sliced

• 6 garlic cloves - peeled, chopped

• 1tbsp chopped ginger

• 150g kimchi

• 2tbsp kimchi liquid

• 1 medium carrot - peeled, cut into chunks

• 300ml stock

• 6-8 napa cabbage leaves, cut into smaller pieces, separate hard and leafy parts

• 2 sprigs scallions - trimmed, cut into lengths, separate white and green parts
  

[Seasoning]

• 2tbsp gochujang paste

• 1tbsp mirin

• 1tsp sugar

• 1tsp chicken powder

[Steps]

1. Pan-fry potatoes and chicken till chicken skin is crisp and golden brown. Set aside.

2. Saute onion till fragrant. Add in garlic, ginger and carrot and cook for a min.

3. Add in potatoes and chicken, mix well.

4. Add in seasoning ingredients and stock. Bring to a simmer for 10mins.

5. Add in hard parts of cabbage and white parts of scallion. Simmer for 8-10mins.

6. Just before turning off the heat, add in leafy parts of cabbage and green parts of scallion. Mix well. Let cook for a min, turn off heat and leave it covered for 10mins.

Adapted from: https://www.instagram.com/p/CMcfBb5ARdB/?utm_medium=copy_link