Dak jchim

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A chicken stew from Korea.

Ingredients

• 900 g boneless chicken pieces, cubed
• 1-2 tablespoons sesame oil
• 2 medium onions, roughly chopped
• 2.5 cm piece of ginger, peeled and finely chopped
• 4 bulbs garlic (or to taste), peeled and finely diced
• 16 dried shiitake mushrooms, soaked in water
• 250 ml water from the soaked mushrooms
• 60 ml soy sauce
• ½ teaspoon sugar
• 2 large carrots, peeled and sliced diagonally in 2.5 cm chunks
• 2 medium potatoes, peeled and cut into 2.5 cm cubes
• 4 large, or 8 small spring onions, cut into 3 cm lengths

Method

1. Put the chicken into a saucepan without oil and stir-fry over moderate heat for 2 minutes.
2. Add the sesame oil, onions and ginger and fry for a further couple of minutes.
3. Add the garlic fry for another minute, stirring constantly.
4. Add the remaining ingredients, cover the pan and cook over low heat for about 25 minutes, stirring from time-to-time, until the chicken is cooked.

Serving suggestions

Serve with sticky rice and side dishes of your choice.

Variations

Use whole chicken pieces on the bone if you wish. Also you can use larger dried mushrooms and reduce the quantity accordingly.

Chef's notes

The soaking time for dried mushrooms can vary, so please follow the instructions on the packaging.

See also

• Get chicken pieces the economical way, joint the chicken yourself