Spicy Whole Chicken Kimchi Stew
A Hearty Whole Chicken Kimchi Stew You Can Enjoy Straight from the Pot
I had a whole young chicken meant for samgyetang (ginseng chicken soup), but since I was short on broth, I decided to make kimchi stew with it. The result was spectacular! The deeply flavorful and refreshing broth was a hit with everyone. This stew combines the richness of chicken with the tangy goodness of well-fermented kimchi.
Main Ingredients- 1 whole young chicken (cleaned)
- 1/4 head of aged kimchi
- 10 cloves garlic
- 3 cups rice water (approx. 600ml)
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1/2 stalk green onion
Cooking Instructions
Step 1
First, trim off the tail and any excess fatty parts from the young chicken. Place the prepared chicken and aged kimchi together into a pressure cooker.
Step 2
Pour in the 3 cups of rice water. Rice water helps to create a smoother and richer broth.
Step 3
Add the 10 whole garlic cloves. Secure the lid of the pressure cooker. Once the pressure valve starts to whistle, cook for about 7 minutes, then turn off the heat immediately. Let it rest; the residual heat will finish cooking the chicken until tender.
Step 4
Carefully transfer the cooked chicken and kimchi from the pressure cooker to a pot you can serve at the table. Chop the kimchi into bite-sized pieces.
Step 5
Finally, add the chopped chili peppers (Cheongyang and red) and the sliced green onion. Bring to a simmer and enjoy this delicious stew directly from the pot. Season with soy sauce or salt to your preference.
