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Korean   -   Chicken Stew (Dak Jchim)   adapted from The Korean Kitchen by Copeland Marks

  • 4 Large Dried Mushrooms -- soaked
  • 2 Pounds Chicken
  • 2 Teaspoons Olive Oil
  • 1 Inch Ginger -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 2 Medium Onions -- finely chopped
  • 1 Cup Water
  • 1/4 Cup Soy Sauce
  • 1/2 Teaspoon Sugar
  • 2 Medium Carrots -- finely chopped
  • 2 Medium Potatoes -- cubed
  • 4 Medium Scallion -- finely chopped
  • 1 Teaspoon Sesame Oil
Directions Drain mushrooms and chop. Put chicken into a pan with oil and fry over moderate heat for 2 minutes. Add the oil and ginger and fry for 1 minute. Add the garlic and onions and stir-fry for another minute. Add the water, soy sauce, sugar, carrots, potatoes, mushrooms, and scallions. Cover the pan and cook over low for 25 minutes. Stir occasionally. Add sesame oil and cook for 5 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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