Dak jchim

Dak jchim

Servings:	Serves 4
Calories per serving:	637
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

A chicken stew from Korea.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900 g boneless chicken pieces, cubed
• 1-2 tablespoons sesame oil
• 2 medium onions, roughly chopped
• 2.5 cm piece of ginger, peeled and finely chopped
• 4 bulbs garlic (or to taste), peeled and finely diced
• 16 dried shiitake mushrooms, soaked in water
• 250 ml water from the soaked mushrooms
• 60 ml soy sauce
• ½ teaspoon sugar
• 2 large carrots, peeled and sliced diagonally in 2.5 cm chunks
• 2 medium potatoes, peeled and cut into 2.5 cm cubes
• 4 large, or 8 small spring onions, cut into 3 cm lengths

Method

1. Put the chicken into a saucepan without oil and stir-fry over moderate heat for 2 minutes.
2. Add the sesame oil, onions and ginger and fry for a further couple of minutes.
3. Add the garlic fry for another minute, stirring constantly.
4. Add the remaining ingredients, cover the pan and cook over low heat for about 25 minutes, stirring from time-to-time, until the chicken is cooked.

Serving suggestions

Serve with sticky rice and side dishes of your choice.

Variations

Use whole chicken pieces on the bone if you wish. Also you can use larger dried mushrooms and reduce the quantity accordingly.

Chef's notes

The soaking time for dried mushrooms can vary, so please follow the instructions on the packaging.

See also

• Get chicken pieces the economical way, joint the chicken yourself

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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