This past weekend, C.J.'s college roommate Mike and his wife, Grace came over for dinner. This chicken stew was one of the main dishes for the night. Despite strong kick of ginger and red hot pepper, everyone loved this dish. Oriental chicken stew for tonight's $3 dinner!
Ingredients (4 servings)
Chicken, washed and drained (I used 1 pack of skinless, boneless chicken thigh from CostCo)
Potato (2), washed and peeled
Onion (1)
Carrot (if you have)
Dried red hot pepper
Green Onion
Jujube (=red dates) (5-10)
Clear dry noodle (Dang-Myun in Korean), soaked in water until soft
Sauce: Soy Sauce (8TB), *Oyster/fish sauce (1TB), Cooking wine (3TB), Brown sugar (4TB), Minced garlice or garlic powder (1TB), Ginger powder or minced ginger (0.5TB), Pepper, Water (4C), Sesame oil (1TB)
*If you don't have oyster sauce, add more(2TB) soy sauce instead.
Directions
1. Cut chicken in bite size and sprinkle with salt and pepper
2. Cut potato, onion, carrot in similar size as chicken
3. Make sauce
4. Boil chicken, dried red hot pepper and jujube in 4 cups of water
5. When chicken is cooked, add potato, onion, carrots and sauce
6. When potato is cooked, add pre-soaked noodle and chopped green onion
7. Boil a few more minutes before serving
TAPO
