CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9de6   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   Crockpot Chicken   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Dakdori Tang   
    Categories: Poultry, Potatoes, Vegetables, Chilies   
         Yield: 8 servings   
       
         1 lb Yukon Gold potatoes;   
              - scrubbed, in 1 1/2" chunks   
         1 lb Carrots; peeled, in 1" pcs   
        10 cl Garlic; smashed & rough   
              - chopped   
         1    Yellow or red onion; rough   
              - chopped   
         1    Long green Korean chile   
              - (cheong-gochu); stemmed,   
              - thick sliced   
              +=OR=+   
         1    Jalapeno; stemmed, seeded,   
              - thick sliced   
       1/2 c  Gochujang   
       1/4 c  Soy sauce   
         3 tb Gochugaru (see Tip)   
         2 tb Minced fresh ginger   
         2 tb Granulated sugar   
         2 ts Sesame oil   
     3 1/4 lb Bone-in, skin-on chicken   
              - drumsticks, thighs, or a   
              - combination   
              Cooked rice; to serve   
         4    Scallions; sliced   
              Sesame seeds; for topping   
       
     In a 6 to 8 qt slow cooker combine the potatoes,   
     carrots, garlic, onion, green chile, gochujang, soy   
     sauce, gochugaru, ginger, sugar and sesame oil. Mix well   
     with a spatula to evenly distribute the seasoning on all   
     ingredients. Add the chicken and mix to coat.   
        
     Cook until the vegetables and chicken are tender, 4 to 5   
     hours on high. The stew will hold well on warm after the   
     cook time has elapsed.   
        
     Serve the stew in bowls over rice topped with scallions   
     and sesame seeds.   
        
     TIP: Gochugaru is available at many East Asian   
     groceries, as well as many supermarkets and online. If   
     you don’t have it, substitute 1 tablespoon good-quality   
     sweet paprika and 1 teaspoon dried red-pepper flakes.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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