Ingredients
- This is my quick version of the Korean dish Dakdoritang. I serve it with a tangy and easy to make Khimchi and sticky rice or just plain white boiled rice.
- Serves 5
- 700-750 grams chicken skinless on the bone
- 250 grams sweet potato scrubbed clean, washed and cut into 3 inch pieces with skin on
- 3/4 cup store bought Gochujang
- 1.5 tbsp rice wine vinegar
- 1 tbsp soya sauce
- 1 ripe pear peeled
- 1/2 cup finely sliced red onions
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- Salt to taste
- Garnish
- 1/2 cup chopped green scallion stems leftover from the Khimchi
- FOR QUICK KHIMCHI
- This recipe doesn't use Gochujang because its part of the chicken stew recipe.
- 1 small red cabbage finely sliced
- 6 green onion bulbs finely sliced
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely grated ginger
- 1/2 cup white vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted white sesame seeds
- Salt to taste
Instructions
- Puree the gochujang, pear, rice wine vinegar and soya sauce in a food processor. Toss the chicken and sweet potatoes in it and let sit covered and refrigerated overnight.
- Combine ingredients for quick Khimchi and let sit refrigerated overnight. Salt just before you serve it.
- Heat sesame and vegetable oil in a large pressure cooker or a stove to cooker pot on high heat.
- Saute onions until soft and wilted, add garlic and ginger paste and saute again until fragrant.
- Add the chicken and the marinade. Toss well. Pressure cooker on a. slow flame for 2 whistles or cook
- at 190F for 2 hours until potatoes and chicken are tender. Add salt to taste.
- Serve with sticky rice or plain boiled white rice and top with Khimchi.
© 2024 All content copyright: Tara Deshpande