Subj : Crockpot N.Y. Times - 66
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:46 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Dakdori Tang
 Categories: Potatoes, Vegetables, Poultry, Chilies, Herbs
      Yield: 5 servings
 
      1 lb Yukon Gold potatoes;
           - scrubbed, in 1 1/2" chunks
      1 lb Carrots; peeled, sliced in
           - 1" chunks
     10 cl Garlic; smashed, rough
           - chopped
      1    Yellow or red onion; rough
           - chopped
      1    Long green Korean chile;
           - 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 1/2 lb Bone-in, skin-on chicken
           - drumsticks and/or thighs
           Cooked rice; to serve
      4    Scallions, sliced
           Sesame seeds; for topping
 
  In a 6 to 8 quart 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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.... "For desert, maybe we can split a couple of crumbs." -- Nicholas Sparks
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