Korean Andong Chicken Stew

For 4
Cooking Time:
30 mins
Bone-in chicken 500g
Korean rice vermicelli (soaked) 100g
Onion (chopped) 1 pc
Minced garlic 1 tbsp
Minced ginger 1 tbsp
Carrot (peeled and chopped) 1 pc
Potato (peeled and chopped) 1 pc
Green chilli (sliced) 1 pc
Red chilli (sliced) 1 pc
Green onion (cut into sections) 5g
Sesame A pinch
Swanson No Added MSG Clear Chicken Broth 300ml
Soy sauce 3 tbsp
Oyster sauce 1 tbsp
Sugar 1 tbsp
Korean chilli sauce 1 tbsp
Sesame oil 1 tbsp
Bring a pot of water to boil with 1 tablespoon of salt. Blanch the chicken to remove the blood. Mix the sauce and set aside.
Set a wok over medium heat with oil. Add chicken, onion, minced garlic and ginger. Stir fry on medium heat for about 3 minutes.
Add carrots and potatoes. Stir well and add the sauce. Bring to boil and add rice vermicelli. Cover with a lid and turn to low heat. Cook for 15 minutes.
Scatter over the green chilli, red chilli and green onion. Mix well. Garnish with sesame.

  1. Let the Korean rice vermicelli soak all the chicken broth. It can be replaced with Chinese rice or potato vermicelli.
  2. Bone-in chicken brings umami to the dish. Blanching the chicken helps remove the dirt and blood from the bone.