Thursday, January 17, 2013

[Tony's creation]Stew chicken with Korean chili sauce and cheese

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(Password): tony

[Prep: 10 minutes | Cook : 20 minutes| Serve: 4 | Calories: 340 per serving ]
.: 材料 Ingredients :. 
1- Boneless, skinless, chicken fillet, cut into pieces 400g
2- Cabbage, shredded, 150g
3- 1/2 medium onion, peeled, cut into pieces
4- Potato, peeled, sliced, 300g
5- white mushroom, stemmed off, sliced, 100g
6- Korean rice cake, 100g
7- Chicken broth, 1/2 cane, about 150ml
8- Shredded Mozzarella cheese, 1 cup
9- Gochujang (Korean Red Chili Paste), 2 tbsp
10- Pasta sauce, 1/2 cup
11- fish sauce, 1 tsp
12- Minced garlic, 1 tbsp
13- Minced ginger, 1 tsp

.: 做法 Directions :.  
Step 1:
Heat the pan with 1/2 tbsp of oil over high heat until hot.   Add in the chicken and pan-fry each side for 1 minute.  Add in the ginger, garlic, potato and onion with 1/3 tsp of salt.  Stir-fry the ingredients until onion is soft (about 3 minutes).
Step 2:

Add in the cabbage and chicken broth.  Bring the chicken broth to boiled.  Turn the heat to medium.  Cover and simmer until the cabbage is soft (about 8 minutes)

Step 3:

Turn the heat to high.  Add in the rice cake, mushroom, korean chili paste, pasta sauce, and fish sauce.  Mix it well.  Season to taste.  Continue simmer for 5 minutes or until the rice cake is soft.
Step 4:

Top the cheese on top of the ingredients evenly.  Turn the heat off.  Cover and simmer until the cheese is melted (about 3-5 minutes).  Serve it in hot.
.: 小貼士 Cook's notes :.
1- It is always better to marinade the chicken but it is optional in this dish.  It will taste even better if you use the chicken with the skin.
2- Season to taste in step 3.  Add more salt if it is too sweet or add more sugar if it is too sour or salty.
3- Nothing can replace the korean chili paste.  It is a key ingredient for this dish.

4- You can use hot water to replace the chicken broth.
5- Avoid overcook the rice cake.  The rice cake should be chewy after cooked for 5 minutes.

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