Friday, October 17, 2008

Korean Chicken Stew: Tak Jim

Here is a very simple Korean recipe that I make pretty frequently. I am addicted to Korean food, by the way.

1 tbs sugar
1 tsp Chinese/Korean sesame oil
1/4 cup Korean/Japanese soya sauce
1 tsp Blue Dragon brand Mirin (it is alcohol free)to substitute for rice wine
4 cloves garlic chopped
1 pinch black pepper
1 whole chicken, skinned and cut into medium pieces, bone-in
1 large onion, sliced into medium-thin slices
2 potatoes, peeled and quartered
1 carrot halved and cut into large longish chunks
5 Chinese black mushrooms, the dried kind that you have to soak in water to re-hydrate, soaked, de-stemmed, and cut in half. Reserve your soaking liquid.
3 tbs cooking oil
pinch of roasted sesame seeds
1 spring onion with the green part chopped in long strips

In a large bowl mix the first 6 ingredients and put in chicken. No need to marinade for long, just coat chicken well. Heat oil in large non-stick pot, add in chicken and marinade liquid, stir around on high heat until marinade separates from oil so that the chicken braises in the liquid (about 7-10 minutes). Toss in all your veggies, stir around to coat in sauce, then add in 1/4 cup mushroom soaking water. Cover and cook on low heat for about 25-30 minutes until your chicken and potatos are cooked but not falling apart. At first it will look like there is not enough water in the pot, but the chicken will release a lot of water. Also, due to the large amount of soy sauce there is no need to add salt.To serve, garnish with sesame seeds and spring onion. Serve with Korean steamed white rice, plus a selection of kimchee and ban chan (Korean side dishes).

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