Date: Mon, 9 Aug 1993 13:46:18 GMT
This is a recipe taken without perimission from Madhur Jaffery's Far Eastern Cookery book. I forgot what it's called, but the dish originates from Korea, I think. Uses Hot Fermented Bean Paste.... 6 pieces of chicken (normally I use dark meat) 4 medium potatoes 1 small onion 4 tablespoons light soy sauce 2 tablespoons sugar 2 tablespoons Hot Fermented Bean Paste (HFBP) 2 cups water 1 small red pepper 1 small green pepper freshly ground pepper to taste roasted sesame seeds (optional, but very good!) Put the chicken in a large pot with light soy sauce and sugar. Slowly add water to HFBP in a seperate bowl, mixing as you go. Add this to the pot with chicken, bring to a boil, cover, reduce heat and simmer 10 minutes. Add potatoes and onion, bring to a boil, cover, reduce heat and simmer 25 minutes. Slice up red and green pepper and add to chicken (add in pepper to taste). Simmer 5 more minutes and serve with roasted sesame seeds on top. Great over rice and keeps for weeks. I usually have a pot of this at home for the nights I come home hungry with not much time to cook.
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