One-Pot Korean Chicken Stew | PC.ca

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One-Pot Korean Chicken Stew

A spoon lifts out a chunk of meat out of a pot of stew

PC 100% Pure First-Pressed Canola Oil

One-Pot Korean Chicken Stew

Soy sauce and hot pepper flakes give this chicken-and-vegetable stew lots of flavour. Skinned, bone-...

Soy sauce and hot pepper flakes give this chicken-and-vegetable stew lots of flavour. Skinned, bone-in chicken thighs are not easy to find, so buy them skin-on, thigh skin pulls off easily. If you don’t have Chinese rice wine or dry sherry you can omit it.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Korean
  • Season: Fall
  • Course: Main
  • Main Ingredient: Chicken
  • Amount Per Saving

    % Daily Value

  • Calories

    280 cal

  • Total Carbohydrate

    16 g

  • Total Fat Total des matières grasses

    12 g

  • Dietary Fibre

    2 g

  • Protein

    16 g

  • Sodium

    400 mg

One-Pot Korean Chicken Stew

A spoon lifts out a chunk of meat out of a pot of stew

PC 100% Pure First-Pressed Canola Oil

  • Amount Per Saving

    % Daily Value

  • Calories

    280 cal

  • Total Carbohydrate

    16 g

  • Total Fat Total des matières grasses

    12 g

  • Dietary Fibre

    2 g

  • Protein

    16 g

  • Sodium

    400 mg

How to make

Ingredients

  • 10 

    Dried shiitake mushrooms
  • 1-1/2 tbsp (22 mL) 

    PC®100% Pure First-Pressed Canola Oil
  • 3 lb (1.5 kg) 

    Bone-in skinless chicken thighs (about 8)
  • 4

    Cloves garlic, chopped
  • 1/2 tsp (2 mL) 

    Hot pepper flakes
  • 1/3 cup (75 mL)

    Reduced sodium soy sauce
  • 3 tbsp (45 mL)

    Granulated sugar
  • 2 tbsp (25 mL)

    Fresh lemon juice
  • 2 tbsp (25 mL)

    Chinese rice wine or dry sherry
  • 2

    Carrots, cut in 1/2-inch (1 cm) chunks
  • 1

    Large onion, cut in eighths
  • 1

    Potato, peeled and cut in 1-inch (2.5 cm) chunks
  • 4

    Green onions, chopped

How to make

  • Step 1

    Place mushrooms in small bowl; pour 1 cup (250 mL) boiling water over top. Cover; let stand 30 minutes. Squeeze liquid from mushrooms; reserve liquid. Cut off stems and discard; halve mushroom caps.

  • Step 2

    Meanwhile, in large Dutch oven or saucepan, heat half of the oil over medium-high heat. Working in batches and using remaining oil for second batch, brown chicken all over, about 5 minutes per batch; transfer to plate.

  • Step 3

    Add 3 tbsp (45 mL) water to saucepan if it darkens after cooking chicken. Reduce heat to medium. Add garlic and hot pepper flakes; cook, stirring, for 30 seconds. Stir in 1-1/2 cups (375 mL) water, soy sauce, sugar, lemon juice, wine and reserved mushroom liquid. Nestle in chicken, carrots, onion, potato and mushrooms. Bring to a boil; reduce heat to medium-low. Cover and simmer, turning chicken and vegetables occasionally, for about 25 minutes or until chicken is cooked through. Just before serving, garnish with green onions.

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