Time-Saving Spicy Chicken Stew with Coconut Milk

• 300 grams Chicken (chopped into bite-sized pieces)
• 2 Japanese leek
• 1 piece Ginger
• 400 ml Coconut milk
• 1/2 tsp Doubanjiang
• 1/2 tsp Salt
• 1 Vegetable oil

1. Roughly chop the Japanese leek into 4 cm lengths and grate the ginger.
2. In a large frying pan, pour in the vegetable oil, brown both sides of the chicken, then add the leek and ginger and quickly saute.
3. Pour in the coconut milk, simmer, and season with salt and doubanjiang to taste.

chicken, ginger, coconut milk, doubanjiang, salt, vegetable oil

Taken from cookpad.com/us/recipes/171657-time-saving-spicy-chicken-stew-with-coconut-milk (may not work)