Daktoritang (닭도리탕)

Spicy Chicken and Potato Stew
Servings: 4

Ingredients

Seasoning paste:

4

tablespoons

soy sauce

1

tablespoon

pure toasted sesame seed oil

2

tablespoons

fine or medium ground red chile pepper

1 1/2

tablespoon

sugar

3

each

cloves garlic, peeled

1

ounce

fresh ginger, peeled

3

tablespoons

water

Pot Ingredients:

2

pounds

chicken thigh, boneless and skinless*

4

each

medium potatoes

1

each

large carrot

1

each

large white or yellow onion, peeled

6 to 9

each

cloves garlic, peeled

4

each

fresh whole jalapeño, red chili pepper, or green chili pepper (one type according to desired heat level)

1 1/2

tablespoon

Korean refined cooking wine

1

cup

water

* Substitute or combine: sectioned wings, breast, or legs

Procedure

Seasoning Paste

Place water, soy sauce, garlic, and ginger into a blender and blend into a liquid. Pour into a small mixing bowl.

Add the rest of the paste ingredients and mix well.

Let stand at least fifteen minutes.

Prepare chicken and vegetables:

Cut the onion in half from top to bottom, then cut each section in half, also from top to bottom, repeat for each quarter section.

Cube the carrot and potato into roughly 1 inch cubes.

Slice the garlic cloves in half from top to bottom

Slice the peppers in half from top to bottom.(use or discard seeds as you wish)

Cut the chicken into 2 inch by 2 inch pieces.

Cooking:

Place all ingredients, including seasoning paste, in a large lidded non-stick pot and mix well.

Over high heat, bring the liquid to a boil.

Cover pot and reduce heat to medium. Cook for about ten minutes, stirring occasionally.

Reduce heat to low and simmer, covered, for another fifteen to twenty minutes, stirring occasionally.

Serve with Korean sticky rice and ban chan.

Tips

Note for sectioned wings: No adjustment needed.

Note for breast meat: Increase water by 1/8 cup.

Note for whole legs: Increase water by 1/3 cup and adjust cooking times: medium heat add five minutes/simmer add ten minutes.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (18.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

719.22

Calories From Fat (33%)

240.79

Calories From Protein (40%)

288.51

Calories From Carbohydrates (26%)

189.92

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 27.09g

42%

Saturated Fat 6.85g

34%

Monounsaturated Fat 10.04g

Polyunsaturated Fat 7.07g

Trans Fatty Acids 0g

Cholesterol 231.34mg

77%

Sodium 1146.33mg

48%

Potassium 1723.63mg

49%

Total Carbohydrates 49.9g

17%

Fiber 4.22g

17%

Sugar 8.39g

Net Carbohydrates 45.68g

Protein 69.31g

139%

Vitamin A 3955.75IU

79%

Vitamin C 44.4mg

74%

Calcium 67.55mg

7%

Iron 4.48mg

25%

Vitamin E 0.31mg

3%

Vitamin D 0IU

0%

Thiamin 0.42mg

28%

Riboflavin 0.71mg

42%

Niacin 19.43mg

97%

Vitamin B6 1.52mg

76%

Folate 57.43mcg

14%

Vitamin B12 0.75mcg

13%

Pantothenic Acid 3.74mg

37%

Vitamin K 5.98mcg

7%

Phosphorus 576.39mg

58%

Magnesium 110.35mg

28%

Zinc 7.25mg

48%

Copper 0.31mg

16%

Manganese 0.37mg

19%

Selenium 47.87mcg

68%

Alcohol 0g

Caffeine 0mg

Water 283.68g

0%

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