닭찜

One of my favorite chicken dishes. Chicken with potato and carrot braised in a spicy sauce.

Servings: 6

Ingredients
3 tablespoons neutral oil
2 pounds whole chicken (substitute boneless chicken thigh)
1/2 pound red potatoes
1 medium carrot
1 small white or yellow onion
1 medium zucchini (substitute summer squash)
6 shiitake mushrooms
Optional
6 chestnuts, halved
12 ginkgo nuts
Sauce:
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons rice vinegar
1 tablespoon gochujang
2 tablespoons ground dried hot red chili pepper
2 small green onions
6 cloves garlic
1 tablespoon toasted sesame oil
3/4 cup chicken broth or water
Garnish:
3 small green onions
1 tablespoon toasted sesame seeds

Directions
Preparation
Cut the chicken into small pieces (about 2 inch by 2 inch).
Peel the potato, carrot, and zucchini, then cut into roughly 2 inch by 2 inch pieces.
Peel the onion, then quarter from top to bottom, leaving the solid mass at the top intact (this holds the onion together).
Rinse the mushrooms under cold running water, then cut in half from top to bottom.

Sauce:
Chop (mince) the green onions and garlic.
Combine all ingredients in a bowl, mix well, and let stand for at least fifteen minutes to let flavors develop.

Garnish:
Fine chop (mince) the green onion.

Cook
Place the oil in a large stir fry pan or skillet and heat over medium heat.
Add the chicken pieces and stir fry for one minute.
Add potato and carrot, and stir fry for another three or four minutes.
Add sauce, cover, and simmer for about fifteen minutes.
Add the zucchini and simmer an additional five minutes (Add nuts now if used).
Increase heat to high, add the onion and mushrooms, and continue cooking (stirring occasionally and spooning sauce over chicken/vegetables) until the sauce reduces to a thick syrup consistency and a glaze forms over the chicken and vegetable pieces.
Remove from heat and place in serving bowls.
Garnish and serve hot with rice and banchan.