Simple Chicken Tender Chicken Stew (Dakgaejang)
Quick & Easy Chicken Tender Dakgaejang for Unexpected Guests
Don’t worry about sudden guests! This is a simple dakgaejang recipe using frozen chicken tenders from the freezer, prepared quickly and deliciously. Surprisingly tasty, and your guests will praise it! Complete a wonderful meal easily and swiftly.
Main Ingredients- Frozen chicken tenders, 2 cups (thawed)
- Scallions, chopped, 1 stalk
- Onion, sliced, 1/2 medium
- Water, 4 cups
Seasoning- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Cooking wine (Mirin or similar), 1 Tbsp
- Soy sauce, 1 Tbsp
- Fish sauce (Anchovy or similar), 1 Tbsp
- Black pepper, a pinch
- Chicken stock powder (cubes), 2 cubes
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili flakes), 2 Tbsp
- Cooking wine (Mirin or similar), 1 Tbsp
- Soy sauce, 1 Tbsp
- Fish sauce (Anchovy or similar), 1 Tbsp
- Black pepper, a pinch
- Chicken stock powder (cubes), 2 cubes
Cooking Instructions
Step 1
First, completely thaw the frozen chicken tenders by soaking them in cold water. After thawing, rinse them thoroughly under running water and drain them in a colander to remove excess moisture. Cut the chicken tenders into bite-sized pieces. Cutting them too large might increase cooking time, so aim for a suitable size.
Step 2
Prepare a deep pan or pot and add 1-2 tablespoons of cooking oil. Once the oil is slightly heated, add 1 tablespoon of minced garlic and sauté over medium-low heat to release its aroma.
Step 3
Be careful not to burn the garlic. Sauté it until it turns a light golden brown. Sautéing the garlic sufficiently at this stage will significantly deepen the flavor of the stew.
Step 4
When the fragrant aroma of the sautéed garlic rises, add the chopped scallions and sliced onion to the pan. Sauté them together until the vegetables become translucent. Be mindful of the heat to prevent burning. Once the vegetables are somewhat cooked, push them to one side of the pan to create space.
Step 5
Add the prepared chicken tenders to the cleared space in the pan. Sprinkle 2 tablespoons of gochugaru and 1 tablespoon of cooking wine over the chicken tenders. Sauté everything together until the chicken is no longer pink on the outside. The cooking wine helps to eliminate any gamey odor from the chicken.
Step 6
Once the chicken is partially cooked, add 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and a pinch of black pepper for seasoning. Then, mix in the reserved scallions and onions from the side of the pan and stir-fry for another 1-2 minutes, allowing the ingredients to meld together.
Step 7
Now, pour 4 cups of water into the sautéed mixture and add 2 cubes of chicken stock powder. Using chicken stock powder allows you to achieve a rich and deep chicken broth flavor without needing to make a separate broth, making it very convenient. Stir well and bring to a boil over high heat.
Step 8
Once the stew comes to a boil, reduce the heat to medium and let it simmer for 10 to 20 minutes, either with the lid on or off. This simmering time allows the chicken tenders to cook through completely and the flavors to infuse into the broth. Taste and adjust seasoning if needed, adding more salt or soy sauce if it’s too bland.
Step 9
Remove the deliciously simmered dakgaejang from the heat. Ladle the finished stew into serving bowls and enjoy it warm. This hearty dakgaejang is perfect for a satisfying meal that will make you want to finish every last grain of rice!
