Korean chicken and vegetable stew from Christopher Kimball's Milk Street Magazine, Jan/Feb 2021 (page 4)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 11, 2021

    This was a decent, not amazing, weeknight meal for little effort. I used 1.5 lbs boneless, skinless thighs for easier eating (and bone-in parts might take longer to cook). The broth was very thin, so I stirred in a cornstarch slurry at the end, plus some frozen peas because I always like to have a green vegetable. Definitely serve this over rice as there is a lot of liquid.

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