STEP 1/12
Wash the chicken's impurities and intestines in running water and soak them in water for a while.
* If you soak it in water, the smell and blood left in the chicken disappears.
STEP 2/12
Cut off the wick of the cabbage and cut it into large pieces.
STEP 3/12
Cut the potato in half.
STEP 4/12
Cut onions and carrots into bite-sized pieces.
STEP 5/12
Slice the spring onions at an angle.
STEP 6/12
Mix 4T of red pepper paste, 3T of sugar, 3T of soy sauce, 1T of anchovy extract, and 4T of minced garlic in a container to make a sauce.
STEP 7/12
Without adding oil, put the chicken skin first in a boiling pan over high heat, sprinkle a pinch of salt, and bake until it is golden brown until enough.
* Chicken legs are seasoned better if you make scissors.
* If you grill chicken, the smell of chicken disappears a lot.
STEP 8/12
Drive the roasted chicken to one side of the pan, add the sliced cabbage and sprinkle 1 pinch of salt.
STEP 9/12
Place the roasted chicken on top of the cabbage and cook over medium heat for 10 minutes.
* Chicken oil is added with moisture from cabbage to give it a rich taste.
STEP 10/12
Add the prepared seasoning sauce to 9 and mix.
STEP 11/12
Add sliced potatoes and carrots, add 500ml of water, and add onions and green onions.
* If you cook potatoes too quickly, the soup can become murky.
STEP 12/12
Cover and cook for 20 minutes to complete.
-. Golden ratio of spicy chicken stew sauce = Red pepper paste: Sugar: Soy sauce: fish sauce = 4:3:3:1
-. It becomes more delicious as it boils down to sweet taste with plenty of cabbage.