-- modified from Hi Soo Shin Hepinstall's book, Growing Up in a Korean Kitchen: a Cookbook (what a fabulous book), p. 142-43
3 pounds lean chicken legs and thighs, skinned
3 T vegetable oil
5 cloves garlic, crushed
1 tsp. ginger, minced
2 large onions, quartered and peeled
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
SAUCE 1 tsp. red pepper flakes (original recipe called for 1 T., but I find that too hot)
1/2 cup soy sauce
2 T vermouth
2 T sugar
4 T lemon juice
2 cups chicken broth
Skin the legs and thighs. Boil skinless legs and thighs in a large soup pot for 15 minutes. Drain and rinse the chicken. Return the chicken to the pot and stir fry with the garlic and ginger for 1-2 minutes. Add the sauce ingredients, including the chicken broth. Add the cut-up carrots, potatoes and onions. Simmer for 25-30 minutes. Serve with rice.
3 pounds lean chicken legs and thighs, skinned
3 T vegetable oil
5 cloves garlic, crushed
1 tsp. ginger, minced
2 large onions, quartered and peeled
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
SAUCE 1 tsp. red pepper flakes (original recipe called for 1 T., but I find that too hot)
1/2 cup soy sauce
2 T vermouth
2 T sugar
4 T lemon juice
2 cups chicken broth
Skin the legs and thighs. Boil skinless legs and thighs in a large soup pot for 15 minutes. Drain and rinse the chicken. Return the chicken to the pot and stir fry with the garlic and ginger for 1-2 minutes. Add the sauce ingredients, including the chicken broth. Add the cut-up carrots, potatoes and onions. Simmer for 25-30 minutes. Serve with rice.