Time-Saving Spicy Chicken Stew with Coconut Milk

Name: Time-Saving Spicy Chicken Stew with Coconut Milk
Yield: 3 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I was inspired by Southeast Asian cuisine and wanted to make a meal using coconut milk.

For those who like it spicy, add more doubanjiang. If you have any leftover coconut milk sauce, use it to make a curry. For 3-4 servings. Recipe by Love cafe pyonko

I was inspired by Southeast Asian cuisine and wanted to make a meal using coconut milk.

For those who like it spicy, add more doubanjiang. If you have any leftover coconut milk sauce, use it to make a curry. For 3-4 servings. Recipe by Love cafe pyonko

cookpad.japan @cookpad_jp

I was inspired by Southeast Asian cuisine and wanted to make a meal using coconut milk.

For those who like it spicy, add more doubanjiang. If you have any leftover coconut milk sauce, use it to make a curry. For 3-4 servings. Recipe by Love cafe pyonko

I was inspired by Southeast Asian cuisine and wanted to make a meal using coconut milk.

For those who like it spicy, add more doubanjiang. If you have any leftover coconut milk sauce, use it to make a curry. For 3-4 servings. Recipe by Love cafe pyonko

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Ingredients

3 servings

300 gramsChicken (chopped into bite-sized pieces)
2Japanese leek
1 pieceGinger
400 mlCoconut milk
1/2 tspDoubanjiang
1/2 tspSalt
1Vegetable oil

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Steps

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 sauté.
3

Pour in the coconut milk, simmer, and season with salt and doubanjiang to taste.