Korean style chicken and potato stew Recipe Monica

Name: Korean style chicken and potato stew Recipe Monica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chicken thighs with bones (you can use skinless if you want); 1/2 cup of good soy sauce- more to taste; 1/4 cup of Mirin; 4 garlic cloves, finely chopped; 2 ts of finely chopped ginger; 1 tsp ground pepper to taste; 1 medium to large onion, medium chopped; 5-10 Shiitake mushroom (dried or fresh); 3-4 Tbs of honey or 3-4 Tbs of brown sugar (depends how sweet you want); 2 medium Yukon gold or Idaho potatoes, cut in half diagonally then 1/2 inch thickness; 2 medium carrots, about the same size of potato; 1/4 cup of toasted pine nuts (optional); Peeled chestnuts (not water chestnut), (optional)

Servings: persons

8 Chicken thighs with bones (you can use skinless if you want)
1/2 cup of good soy sauce- more to taste
1/4 cup of Mirin
4 garlic cloves, finely chopped
2 ts of finely chopped ginger
1 tsp ground pepper to taste
1 medium to large onion, medium chopped
5-10 Shiitake mushroom (dried or fresh)
3-4 Tbs of honey or 3-4 Tbs of brown sugar (depends how sweet you want)
2 medium Yukon gold or Idaho potatoes, cut in half diagonally then 1/2 inch thickness
2 medium carrots, about the same size of potato
1/4 cup of toasted pine nuts (optional)
Peeled chestnuts (not water chestnut), (optional)

1
In a large dutch oven, add everything except potatoes, carrots, chestnuts and pine nuts and cook over a medium heat for about 20-25 min.
2
Stirring occasionally.
3
Add potatoes, carrots and chestnuts to the pot.
4
Hand break dried mushroom into pieces and put them into the pot.
5
Cook for another 15 min or until mushroom is soft and vegetables are firmly cooked.
6
(I dont pre-soak mushroom in this recipe as they will get soft during cooking)
7
When its done, sprinkle with toasted pine nuts and serve.
8
You can serve this dish with a side of cooked rice.

1028

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 Chicken thighs with bones (you can use skinless if you want), 1/2 cup of good soy sauce- more to taste, 1/4 cup of Mirin, 4 garlic cloves, finely chopped, and more.

Yes, Korean style chicken and potato stew Recipe Monica falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!