This simple, hearty dish is traditional comfort food from the kitchen of Chef John Lee, our new instructor for our culinary arts training program, Cooking for Life. Your next rainy day go-to comes from our chef’s first favourite cook—his mom.
Chicken Stew (Dak Doritang)
|Chicken thighs and legs, chopped||2 lbs|
|Large carrots, rough chop||4 each|
|Large potatoes, rough chop||6 each|
|Large onion, chopped||1 each|
|Spring onions, chopped||1/2 cup|
|Fresh garlic, chopped||2 cloves|
|Sesame oil||1 tsp.|
|Soy sauce||4 tsp.|
|Vegetable oil||2 tsp.|
|Dried Korean chili flakes||1 pinch|
Yield: 4 servings
- In a medium-sized pot, at high heat, add vegetable oil, onions, garlic and chicken. Stir ingredients until chicken lightly browns.
- Add carrots, potatoes, sesame oil, soy sauce and chili flakes.
- Reduce heat, cover and let simmer for 45 minutes.
- Season with salt and pepper and serve with steamed rice. Like all stews, it tastes even better the next day.