Chicken and kimchee stew

Chicken and kimchee stew
  • Serves icon Serves 4-6
  • Time icon Hands-on time 15 min, simmering time 45 min

Easy to prepare and full of flavour, this Korean-style chicken and kimchee stew simmers low and slow on the hob until rich and meltingly tender. (Psst – it tastes even better if made a day or two ahead.)

Or, dial down the spice with this speedy Saffron chicken stew.

Nutrition: per serving

Calories
314kcals
Fat
10.5g fat (1.8g saturated)
Protein
26.2g protein
Carbohydrates
26g carbs (21.9g sugars)
Fibre
5.6g fibre
Salt
3.5g salt
Calories
314kcals
Fat
10.5g fat (1.8g saturated)
Protein
26.2g protein
Carbohydrates
26g carbs (21.9g sugars)
Fibre
5.6g fibre
Salt
3.5g salt

Ingredients

  • 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

Method

  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.

delicious. tips

  1. Make the stew up to 1-2 days ahead. Cool, then chill and reheat until piping hot.

  2. Gochugaru are chilli flakes with a sweet, smoky taste, used to flavour kimchee.

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