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Time-Saving Spicy Chicken Stew with Coconut Milk

Time-Saving Spicy Chicken Stew with Coconut Milk

A hearty and subtly spicy dish! Cook it all up in a single frying pan.

Ingredients: 3-4 servings

Chicken (chopped into bite-sized pieces)
300 g
Japanese leek
2
Ginger
1 piece
Coconut milk
400 ml (1 can)
Doubanjiang
1/2 teaspoon
Salt
1/2 teaspoon
Vegetable oil
as needed

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.

Story Behind this Recipe

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