Estofado de pollo contundente con salsa de soja

Ingredientes

• 2 lb chicken pcs with bone
• 3 medium carrots ((I used colored carrots))
• 8-9 small colored potatoes or 2 large russet
• 3-6 fresh Korean green chili peppers or 2~3 dried red chili pepper
• 1 large onion
• 1 Tbsp chopped garlic
• 5 Tbsp guk kanjang
• 1-2 Tbsp mirin or white wine
• 1 Tbsp jin kanjang ((dark soy sauce))
• 4 cup water
• dash x 5 black pepper

Preparación

1. 1

   Prepare chicken by removing excess fat and some or all skin. I bought a whole chicken and cut into pieces but you can buy whatever pieces you like. Use some chicken with bones so your broth will taste yummy. Score big and thick pieces like thigh, drumstick and breasts so the flavor will get into the meat.

2. 2

   Add chicken to stew pot and add 5 T Gook Kanjang + 1 T Jin Kanjang. Mix it well.

3. 3

   Add 4 C of water, mirin, and 1 T garlic. Bring to boil.

4. 4

   Cover and cook for 15 min on medium high heat.

5. 5

   Meanwhile, wash and clean potatoes, carrots, onion and green chili peppers. Cut into big chunks because they will be cooked for a long time.

6. 6

   I used small colored potatoes so I didn’t cut or peel them. But if using large potatoes like russet, peel and cut. Take the stem off of chili peppers.

7. 7

   Add all beautiful potatoes, carrots and onions to pot. Lower heat to medium and cook for 20 min.

8. 8

   Add green chilis and about 5 dashes of black pepper (1/8 tsp). Raise heat back to medium high and cover, cook for 10 min more to infuse the chili flavor into the stew.