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Stacey Sauvago: "A favorite, I've made it many times. I omit the s…" Read More
16Ingredients
45Minutes
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. chicken parts (bone-in, cut into small pieces, excess fat removed)
- 10 oz. potatoes (cut into big chunks)
- 2 carrots (cut into big chunks)
- 1/2 onion (large, cut into big chunks)
- 5 garlic cloves (plump)
- 3 ginger (thinly sliced, pieces)
- 2 scallions (cut into 2-inch lengths)
- 2 Tbsp. red chili pepper flakes (Korean, gochugaru)
- 1 Tbsp. sugar
- 4 Tbsp. soy sauce
- 2 Tbsp. rice wine
- 1 Tbsp. honey (or corn syrup)
- 2 Tbsp. red chili pepper (Korean, paste, gochujang)
- 1 pinch pepper
- 1 Tbsp. sesame oil
- 1 tsp. sesame seeds
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories980Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol260mg87% |
Sodium1190mg50% |
Potassium1370mg39% |
Protein66g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A140% |
Vitamin C50% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Stacey Sauvago 5 years ago
A favorite, I've made it many times. I omit the sugar and use legs or thighs. Freezes well. It's my goto when I have a head cold.
Martin Bonica 5 years ago
I followed the stovetop directions and used a cast iron. It turned out great; flavorful, still crispy, and the chicken (mixed drumsticks and breasts, probably will get bone-in thighs next time) was falling apart.
Hilary Keller 6 years ago
REALLY tasty! A few differences though.
I made mine in my oven on the Slow Cook setting in a baking dish covered with foil. I had to cook and extra 2 hours to get the chicken cooked.
Next time a Dutch oven or cast iron skillet would probably distribute the heat more evenly for better cooking.
The veggies should be removed halfway through, or added halfway through. This is for any kind of slow cook recipe, so I should have already learned my lesson so I would have avoided mushy brown vegetables.
Next time I will double the sauce. I used chicken breasts, so the chicken produced less juices. Plus, I made it with mushrooms and asparagus and put it over rice so they're needed to be some more moisture.
Overall, I will make again!
Devins-Suresh 6 years ago
Absolutely delicious! We used chicken thighs with the fat still on them but otherwise followed the recipe. I can't wait to make this again!
Karen D. 7 years ago
Luscious dish that I will definitely make from time to time. Chicken is so tender and all works so well together.
Lillian S. 8 years ago
Threw everything in the slow cooker before work, turned out great. I left the sugar out since I don't like things sweet (I did leave the honey in).