Easy to prepare and full of flavour, this Korean-style chicken and kimchi 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.
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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 kimchi (we used Yukata Korean Kimchi)
- 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
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Method
- 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.
- Add most of both jars of kimchi (reserve the remaining kimchi 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.
- Check the seasoning, then sprinkle over the sesame seeds, spring onions and chilli flakes. Serve in warmed bowls with rice or noodles and extra kimchi on the side.
Nutrition
- 314kcals Calories
- 10.5g fat (1.8g saturated) Fat
- 26.2g protein Protein
- 26g carbs (21.9g sugars) Carbs
- 5.6g fibre Fibre
- 3.5g salt Salt
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