Ingredients:
1 onion
1 carrot
2 cloves of garlic
1 x 3 cm piece of ginger
2 chicken quarters (legs or breast)
6 slices firm tofu
250g Classic Kimchi
2 spring onions
500ml chicken stock
Splash of rice vinegar
1 tsp soy sauce
1 tsp Korean chilli flakes (optional)
Oil for pan frying
1 cup Basmati or Fragrant rice
Instructions:
1. Cook basmati or fragrant rice according to the package instructions.
2. Chop the onion, carrot, garlic, and ginger. Fry them in a pan with a little oil until softened.
3. In a separate pan, fry the chicken on high heat until browned, then remove from the pan.
4. Add the chicken to the cooked vegetable mixture, along with the chilli flakes (if using).
5. De-glaze the chicken pan with a splash of the chicken stock. Pour this into the stew along with the remaining stock, the Classic Kimchi, and the tofu.
6. Bring the stew to a simmer and cook for a couple of minutes.
7. Garnish with sliced spring onions.
8. Serve the stew hot with the cooked rice on the side or in the bowl.
