Korean Chicken Stew
1 roasting chicken
3 tablespoons Korean soy sauce, or Japanese soy sauce
1 tablespoon finely chopped garlic
2 teaspoons Korean bean and chilli paste*
60 g/2 oz finely chopped spring onions (scallions)
1/2 teaspoon salt
1 tablespoon oriental sesame oil
Cut chicken into small serving pieces through the bone, and wipe with paper towel to make sure there are no chips of bone. Combine with all the flavourings except sesame oil. Cover and leave for 2 hours at room temperature except in very hot weather, when it should be refrigerated. Put into a heavy pan, cover with lid and cook on low heat until chicken is very tender. Sprinkle with sesame oil. Serve with steamed rice and side dishes such as Kim Chi.
* This deep red paste, full of flavour, is called gochu-jang, and is not as hot as it looks.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)