Korean chicken stew

Ingredients for 2 servings:

• 2 chicken legs, approx. 300 – 350 g
• 100 g carrot(s), peeled
• 100 g onion(s), peeled
• 225 g potatoes, peeled
• 550 ml chicken broth
• 2 tbsp spring onions, cut into rings
• salt and pepper
• chili powder
• 1 ½ tsp Pul Biber
• 3 tbsp soy sauce, light
• 1 tsp fish sauce
• 1 tsp honey
• ½ tsp ginger, freshly grated
• ½ tsp paprika powder
• 2 tsp rapeseed oil
• 1 tbsp, heaped tomato paste
• 2 thin garlic cloves, crushed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a bit spicy

Mix all the ingredients for the marinade paste thoroughly and brush the chicken thighs with it. Let it marinate overnight in a sealable container. Cook the chicken thighs with the paste in the chicken broth for about 30 minutes. Let it cool slightly, then remove the meat from the bones. Chill the meat so it’s easier to slice. Measure the broth and slowly reduce it to 500g. Dice the carrots, onion, and potatoes. Cook in the broth for about 10-12 minutes. Add the chopped chicken, heat through, and season with salt, pepper, and chili powder, if desired. Stir in the spring onion rings.