Chicken Stew Korean Style

Ingredients:

Procedure:

Cur the chicken into 2 inches serving pieces through the bone, and give a good wash and dry with paper towel.

Make sure that there's no chip of bones left and combine all the mixture except the sesame oil.

Cover and let it marinate for at least two hours or more in a room temperature.

In a large saucepan pour all the marinated chicken, cook in a slow heat until the meat is cooked, tender and sprinkle with the oil.

Serve with steamed white rice.

Serve 6 people.

Simple tips:

I suggest to that when doing this dish, on hot weather you need to keep refrigerated while marinating the meat, because of the temperature difference.

[ Home ] [ Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright © 2000 - 2003 The Electric Chef
Last modified: May 26, 2003