Dakdoritang - Spicy Korean Chicken Stew

Ingredients

• Whole chicken - 1 (Or just use 600-800 grams of chicken thigh/drumsticks)
• Potato - 2 medium-sized (each potato, size of your palm)
• Onion - 1 whole
• Carrot - 1/4 a whole
• Spring onion - 10-inch piece
• Sugar - 3 Tablespoons
• Minced garlic - 1 Tablespoon
• Soy sauce - 1/3 cup
• Korean red chili flakes - 1/4 cup (Add a bit more later - up to 1/3 cup - if needed)
• Water - 2 cups

Instructions

1. 1

   --- Prep Work ---

2. 2

   Slice up a whole chicken into smaller pieces (or buy pre-cut).

3. 3

   Take out a large mixing bowl and place the chicken in it.

4. 4

   Fill the mixing bowl with water and soak the chicken in it for 30 minutes - will help remove impurities from the bones

5. 5

   While you wait, dice-up the potatoes, onions and carrots into small pieces. Slice spring onions into circles for garnish.

6. 6

   --- Cook the Chicken ---

7. 7

   Drain the chicken and give it a rinse under cold water. Then place in large pot (or a large frying pan). Fill the large pot with two cups of water. Then add sugar to the water.

8. 8

   Place pot on medium-heat and bring it up to a boil. Skim off the impurities that surface to the top of the broth. When chickens are cooked about half-way through, add-in the vegetables. Let the vegetables boil - until the potatoes turn soft.

9. 9

   --- Finish the Dish ---

10. 10

    When potatoes are soft, add garlic, soy sauce and Korean red chili flakes. Use a soup ladle and gently mix-in the three seasonings into the soup for about 1 minute.

11. 11

    Turn off the heat and add sprinkle spring onions on top for garnish.

12. 12

    Eat the dish with some hot sticky rice!