Korean Spicy Chicken Stew

[Faryal Babar]

Ingredients:

-Gochujang paste 3 tbs
-Soy sauce 2 tbs
-Hot sauce 1 tbs
-Oyster sauce ½ tbs
-Lehsan (Garlic) crushed 2 tsp
-Sugar ½ tbs
-Lal mirch (Red chilli) finely crushed 2 tsp
-Chicken powder 1 tsp
-Water 3 tbs
-Lehsan (Garlic) 4-5 cloves
-Gajar (Carrot) 1 medium
-Aloo (Potato) 1 large
-Hara pyaz (Spring onion) 4 bulbs
-Hara pyaz (Spring onion) 4 stalk
-Cooking oil 2 tbs
-Chicken mix boti 600g
-Himalayan pink salt ¼ tsp or to taste
-Water 2-3 Cups
-Til ka tel (Sesame oil) 1 tbs
-Til (Sesame seeds) roasted ½ tbs
-Hara pyaz (Spring onion) leaves chopped

Directions:

-In a bowl,add gochujang paste,soy sauce,hot sauce,oyster sauce,garlic,sugar,red chilli crushed, chicken powder,water,whisk well & set aside.
-Slice garlic cloves & set aside.
-Cut carrot,potato in large cubes,cut spring onion bulbs in halves & set aside.
-Cut spring onion stalk in 1-inch piece & set aside.

-In a wok,add cooking oil & fry chicken pieces on medium flame until light golden (1-2 minutes).
-Add pink salt & mix well.
-Add garlic,mix well & fry until chicken is golden (2-3 minutes).
-Add prepared sauce & mix well.
-Add water & mix well.
-Add carrot,potato,mix well & bring it to boil,cover & cook on medium flame until tender (15-18 minutes).
-Add spring onion bulb & stalk,sesame oil & mix well,cover & cook on low flame for 2 minutes.

-Sprinkle sesame seeds,spring onion leaves & serve with boiled rice!