- 1 (3 pound) whole chicken, cut into 10 pieces and fat trimmed
- water to cover
- 3 slices fresh ginger
- 1 1/2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 tablespoon Korean hot pepper paste
- 1 tablespoon Korean hot pepper powder
- 2 teaspoons sesame oil
- 1 teaspoon crushed garlic
- 3 potatoes, peeled and cut into 1×2-inch pieces
- 1 carrot, peeled and cut into 1×2-inch pieces
- 1 yellow onion, peeled and cut into 1×2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 green onions, chopped
- 1 teaspoon sesame seeds
- Put chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to a boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger.
- Mix 1 1/2 cups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic into chicken; cook and stir over medium heat for 10 minutes.
- Stir potatoes and carrot into chicken mixture; cook for 5 minutes. Add onion, salt, and black pepper; mix well. Cook stew until heated through and chicken is no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish stew with green onions and sesame seeds.