Chicken Kimchi Stew

Ingredients

재료 Chicken Breast(60g), Zucchini(30g), Watercress(20g), Cheongyang Chili(3g), Tofu(60g) Kimchi(120g), Sesame Oil(20g), Oyster Mushroom(10g), Egg(50g) Broth, Kelp(5g), Radish(40g), Green Onion(5g), Onion(10g), Dried Chili(3g), Anchovy(10g) Garlic(10g), Rice Wine (Cheongju)(10g), Water(300g)

Instructions

1. 1

   Add the broth ingredients and boil over medium heat, then strain through a sieve to make broth.

   
2. 2

   Julienne the chicken breast and boil in water.

   
3. 3

   Cut the zucchini into half-moon shapes, cut the watercress into 5cm lengths, finely cut the cheongyang chili and soak in cold water to remove the seeds, and cut the tofu into bite-size pieces and soak in water.

   
4. 4

   Cut the kimchi into bite-size pieces, stir-fry in sesame oil, then pour in broth.

   
5. 5

   Add tofu, zucchini, oyster mushroom, watercress, and chicken breast, and once boiling, add egg wash and cheongyang chili and boil a little more to finish.