Spicy Braised Chicken Stew (Dakdoritang)

Name: Spicy Braised Chicken Stew (Dakdoritang)
Yield: 1261 g
Ingredients: Onion (raw) 50 g; Green onion 50 g; Chicken meat (boiled) 1000 g; Ground black pepper 1 g; Low-sugar stir-fried gochujang 30 g; Low-sugar oyster sauce 15 g; Red pepper powder 10 g; Cooking wine 20 g; Allulose 20 g; Soy sauce for egg dishes 40 ml; Minced garlic 5 g; Olive oil 20 g

3 Olive oil, 1 Minced garlic, 6 Soy sauce, 3 Allulose, 3 Cooking wine, 4 Red pepper powder, 2 Oyster sauce, 3 Gochujang (red chili paste)

1,798 kcal

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Ingredients

Main ingredients

Onion (raw) 50 g
Green onion 50 g
Chicken meat (boiled) 1000 g

Seasonings/Sauce

Ground black pepper 1 g
Low-sugar stir-fried gochujang 30 g
Low-sugar oyster sauce 15 g
Red pepper powder 10 g
Cooking wine 20 g
Allulose 20 g
Soy sauce for egg dishes 40 ml
Minced garlic 5 g
Olive oil 20 g

Nutrition summary

Carbohydrates 53.93 g 12%

Protein 287.37 g 64%

Fat 48.3 g 24%

Serving size 1261g

Cooking steps

1

Soak chicken in water to remove blood for 10 minutes.
2

Grill the chicken lightly with the skin side down to render fat. 3 minutes.
3

Flip the chicken, add 1 minced garlic and 6 soy sauce, and stir-fry.
4

Add 300ml water, 3 allulose, 3 cooking wine, 4 red pepper powder, 2 oyster sauce, and 3 gochujang.
5

Add onion and bring to a boil.
6

Sprinkle black pepper and add green onion, simmer for a few more minutes. 5 minutes.

Spicy Braised Chicken Stew (Dakdoritang)

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