Recipe All - Soup & Stew

Spicy Braised Chicken Stew – Updated

02 14 17

Photography by Selina S. Lee

Happy Valentine’s Day! I had plans to deliver a surprise lunch for someone at work today but it didn’t happen. So I’m making it up with this spicy braised chicken stew for dinner tonight! This recipe is updated from a post long time ago here. Definitely a no fuss, no stress type of dish to make. Enjoy!


1 lb of chicken wings
(about 8 wings), thigh (about 2 pieces) and breast (about 2 pieces)
2 yellow yukon potatoes
1 carrot
½ onion
1 cup cabbage
2 green chili peppers, seeded – optional

2 tbsp soy sauce
2 tbsp gochugaru (chili pepper powder)
1 tbsp sugar
1 tbsp minced garlic
3 cups water

Prepare chicken by washing in cold water then soaking in milk for about 30 min. Rinse well then base season with salt and pepper. You can peel the skin for less fat and make cuts on chicken wings (with bones) so that the seasoning will penetrate into the meat better. Prepare potatoes, carrots, onion, cabbage by cutting in big chunky pieces for stew. Chop green chili peppers in small slanted pieces.

1. In a large pot, add chicken, potato, onion, carrot, cabbage, minced garlic, soy sauce, sugar with water and boil it on high heat for about 30 min then lower the heat to simmer.
NOTE: Keep lifting the foam that gets created from the chicken fat until broth is clear.
2. Add gochugaru and chopped green chili pepper and simmer until water is reduced, potatoes and chicken is cooked through. Add more gochugaru if you want extra spice.
3. Season with soy sauce or salt as needed. Serve with rice or thin rice noodles.
NOTE: This stew taste better when the broth is reduced down and flavors are bold. Usually taste better on a second day heating it up!

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