Recipe for Korean spicy chicken stew

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  1.Soak the chicken pieces in milk for half an hour to remove any fishy smell p>

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  2. Cut potatoes and carrots into cubes for later use

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  3. In the bowl, put one spoon each of green plum juice, pepper, a little chili powder, two spoons each of chili sauce, three spoons each of sugar and soy sauce, and two minced garlic Use a spoonful of ginger to make a sauce and set aside

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  4.Put the sauce into the container Stir the chicken nuggets, potatoes and carrots into the pot until the sauce is fully mixed into the chicken nuggets, potatoes and carrots, and let it sit at room temperature for half an hour

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  5.Put water in the pot (if you want to mix rice with soup, you can add more water; if you don’t like too much soup, you can add less water).Add the marinated chicken pieces and Once the potatoes are cooked, taste them before serving.If you think they are too bland, add some salt