Cooked - Korean Chicken Stew (slow Cooker)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Korean Chicken Stew (slow Cooker)

4.0

2 potatoes (peeled and cubed (roughly an inch square))

2 carrots (peeled and chopped into chunks)

1 onion ((large), chopped)

2 pounds chicken thighs (chopped into large pieces)

6 mushrooms (quartered)

5 garlic cloves (peeled and roughly chopped)

1 piece fresh ginger (peeled and chopped)

2 chilies (dried & whole (purely optional))

⅓ cup soy sauce

4 tablespoons dark brown sugar (or replace 2 with honey)

2 tablespoons oyster sauce

3 tablespoons rice wine (or mirin)

¼ teaspoon pepper

2 teaspoons sesame oil

5 spring onions ((US scallions))

2 tablespoons sesame seeds (toasted)

Rice or noodles*

2 tablespoons cornflour (mixed with a little water from the tap)

Place the chicken, vegetables, garlic, ginger, and chilies (if using) into the slow cooker.
Combine all of the sauce ingredients and pour over the ingredients in the pot.
Cook for 6 hours (low) or 4 hours (high). About half an hour before the end of the cooking time, slowly stir in the cornflour and water to thicken the sauce.
Just before serving, stir in the sesame oil.
Sprinkle a chopped spring onion / scallion or two and some toasted sesame seedsh over every serving of chicken.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 73 weeks ago

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