Korean style chicken and potato stew Recipe Monica

• 8 Chicken thighs with bones (you can use skinless if you want)
• 1/2 cup of good soy sauce- more to taste
• 1/4 cup of Mirin
• 4 garlic cloves, finely chopped
• 2 ts of finely chopped ginger
• 1 tsp ground pepper to taste
• 1 medium to large onion, medium chopped
• 5-10 Shiitake mushroom (dried or fresh)
• 3-4 Tbs of honey or 3-4 Tbs of brown sugar (depends how sweet you want)
• 2 medium Yukon gold or Idaho potatoes, cut in half diagonally then 1/2 inch thickness
• 2 medium carrots, about the same size of potato
• 1/4 cup of toasted pine nuts (optional)
• Peeled chestnuts (not water chestnut), (optional)

1. In a large dutch oven, add everything except potatoes, carrots, chestnuts and pine nuts and cook over a medium heat for about 20-25 min.
2. Stirring occasionally.
3. Add potatoes, carrots and chestnuts to the pot.
4. Hand break dried mushroom into pieces and put them into the pot.
5. Cook for another 15 min or until mushroom is soft and vegetables are firmly cooked.
6. (I dont pre-soak mushroom in this recipe as they will get soft during cooking)
7. When its done, sprinkle with toasted pine nuts and serve.
8. You can serve this dish with a side of cooked rice.

chicken, soy sauce, mirin, garlic, ginger, ground pepper, onion, shiitake, honey, gold, carrots, nuts, chestnuts

Taken from www.chowhound.com/recipes/korean-style-chicken-potato-stew-27871 (may not work)