Hello everyone! For those who want to cook potato and chicken stew Korean style instead of the Myanmar way, I'd like to share a recipe for mixed-vegetable chicken stew cooked with glass noodles.
Ingredients
- Chicken 3 lb (cut into medium-sized pieces)
- Glass noodles (cellophane noodles) 3 oz
- 2 large potatoes
- 1 carrot
- Half a shallot
- 4 shiitake mushrooms
- 2 stalks of spring onion
- 3 dried red chilies
- 1 green chili
- Thinly sliced garlic - 2 tablespoons and 1 tablespoon of ginger
Seasonings needed
- Fish sauce - 8 tablespoons
- Oyster sauce - 2 tablespoons and cooking wine (rice wine) - 2 tablespoons
- Brown sugar - 2 tablespoons and honey - 3 tablespoons
- Chili powder - 1/4 teaspoon
- Sesame oil - 1 tablespoon and sesame seeds - 1 teaspoon
Step-by-step instructions
1. Soak the glass noodles in warm water for about 30 minutes.
2. Cut the chicken into medium-sized pieces and remove excess fat.
3. Cut the potatoes into medium-sized pieces and soak them in water. Also thinly slice the carrot, mushrooms, shallot, spring onion, and chilies.
4. Put the chicken pieces into a pot. Add 3 cups of water (750 ml). (If you're not using glass noodles, reduce the amount of water.)
Then add fish sauce, oyster sauce, cooking wine, brown sugar, honey, and chili powder, and stir well. Then cook uncovered on high heat for about 10 minutes until it comes to a boil. Skim off any rising fat/foam.
5. Once it comes to a rolling boil, add the potatoes, mushrooms, shallot, chili, garlic, and ginger, cover with a lid, and simmer for about 10 minutes until well mixed.
6. Once the potatoes have softened, add the green chili, spring onion, and glass noodles, then cook uncovered for about 3 minutes.
Then add sesame oil and stir well. After removing from the stove, sprinkle sesame seeds on top.
Now you have a delicious Korean-style potato and chicken stew ready to enjoy.
Source: Koreanbapsang.com
