The lovely Vanessa was down to visit from London at the weekend and brought with her my birthday present, which included a lovely new cook book called China Town. (It actually included two new cookbooks but I haven’t cooked anything from the other one yet!) China Town includes all sorts of Chinese, Japanese, Korean, Thai and other similar recipes and looks like it’s full of good stuff. I spotted this recipe almost immediately and decided to cook it for Fig and I last night when he came over for some Doctor Who. (Terror of the Vervoids – in case you were wondering!)
The recipe is very tasty, although a little spicier than I was expecting from the description in the book. It also required me to pop to a local oriental supermarket to get a couple of ingredients.
It also has the added advantage of sounding like a character from a sci-fi film: “Dak Doritang – Space Adventurer!”
1-2 bone-in chicken thighs per person (depending upon how big they are and how hungry you are!)
6-8 new potatoes, sliced into halves or quarters to make them bite-sized
2 brown onions, each cut into 6 wedges
2 carrots, peeled and roughly chopped
100-150g of fine green beans
4 spring onions, sliced on the diagonal, for garnish
For the sauce:
2 tablespoons of gochujang (this is a fermented Korean chilli paste. The recipe book describes it as mild and sweet rather than hot. Hhhmm, I’d say it was hot-ish, although it is sweet too. Adjust the amount to taste.)
3 tablespoons of coarse Korean chilli powder (I used slightly less of this than suggested)
5 garlic cloves, finely chopped
5cm piece of fresh ginger, peeled and finely chopped
3 tablespoons of light soy sauce
1 tablespoon of sugar
1 tablespoon of Shaoxing rice wine
2 tablespoons of tomato ketchup (I used Heinz, naturally!)
4 tablespoons of water
Bring a saucepan of water to the boil and drop the chicken pieces in. Simmer for 2 minutes then drain and rinse thoroughly.
Combine all of the sauce ingredients in a bowl, add the chicken and toss well to ensure that the chicken pieces are all well coated.
Place the chicken and sauce back into the, now clean, saucepan and bring to a simmer.
Add the potatoes and onions, pop a lid on and simmer for 10 minutes. (ensuring that the potatoes are well submerged in the sauce.)
Add the carrots and stir well to ensure that they are well coated. Re-cover and simmer for a further 20 minutes. (If it gets a little dry you can add more water, but remember that the resulting sauce is meant to be thick.)
Remove the lid and stir in the green beans, making sure that they are well coated. Simmer, uncovered, for a further 15 minutes.
Serve with boiled white rice and garnished with sliced spring onion.
Very tasty indeed. It was quite spicy so if I make it for Alberto and me at some point I shall reduce the level of spice.