Chicken with Hot Bean Paste

Subject: Chicken with Hot Bean Paste

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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.