Delicious UK - (12)December 2020

make it special.

Chickenand
kimcheestew
SERVES4-6.HANDS-ONTIME 15 MIN,
SIMMERINGTIME 45 MIN

MAKE

AHEAD

Makethestewupto1-2

daysahead.Cool,thenchill

andreheatuntilpipinghot.

KNOW-

HOW

Gochugaru (available from
souschef.co.uk) are chilli
flakes with a sweet, smoky
taste, used to flavour kimchee.

• Vegetable oil for frying


• 8 free-range skinless boneless
  chicken thighs, cut into chunks


• 2 onions, sliced


• 1 large celery stick, sliced


• 4 garlic cloves, sliced


• 5cm piece fresh ginger, grated


• 2 x 215g jars kimchee (we used
  Yukata Korean Kimchee)
  
  
  • 500ml chicken stock
  
  
  • 1 tbsp soy sauce
  
  
  • 1 tbsp sesame oil
  
  
  • 1 tbsp sesame seeds
  
  
  • 4 spring onions, sliced
  
  
  • Gochugaru (see Know-how)
    or regular chilli flakes for
    sprinkling
  
  
  • Rice or noodles to serve
  
  
  
  

1 Heat a splash of oil in a medium

hob-safe casserole over a medium-

high heat. Add the chicken and

cook until starting to brown (3-4

minutes). Add the onions, celery,

garlic and ginger to the chicken and

cook for 5 minutes, stirring, until

the onions begin to soften.

2 Add most of both jars of kimchee

(reserve the remaining kimchee

to serve with the stew later), the

chicken stock, soy sauce and

sesame oil. Bring to

a fast simmer, then

partially cover,

turn down the

heat and simmer

gently for 45

minutes or until

the chicken is

tender and the

sauce is rich.

3 Check the

seasoning, then

sprinkle over the

sesame seeds, spring

onions and chilli flakes.

Serve in warmed bowls with

rice or noodles and extra

kimchee on the side.

PER SERVING (FOR 6) 314kcals,

10.5g fat (1.8g saturated), 26.2g

protein, 26g carbs (21.9g sugars),

3.5g salt, 5.6g fibre →

NEW

COMFORT

FOOD

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