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Mama Kim’s Spicy Chicken

(by Jae Jung)

3 Yukon Gold potatoes, peeled and quartered

1 whole chicken, cut into 8 pieces

1 qt. water

2/3 c. soy sauce

3 T. brown sugar

3 T. gochujang (Korean fermented chili paste)

2 small onions, cut into 1/2-inch dice

1/2 head garlic, peeled and minced

3 – 5 T. gochugaru (Korean chili powder), or to taste

1 - 3 T. salt (or to taste)

1/2 T. ground black pepper

1 bunch scallions, cut into 2-inch pieces

In a heavy-bottomed medium size pot, add potatoes, then chicken.

Add water, soy sauce, brown sugar, and chili paste.

Cover and bring to a boil.

Add onions and minced garlic.

Taste and adjust the heat, adding chili powder.

Cover again and simmer for 10 minutes.

Taste and add salt, black pepper, and scallions.

Cook for 2 more minutes.

Serve with white rice.

(Read Tiger Mom, the story that accompanies this recipe.)

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