One-Pot Kimchi Stew with Chicken and Tofu - Eat Clean with Shira Bocar

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is a protein-rich alternative, while silken tofu is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are generally cheaper than breasts.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: store-bought kimchi

Fermented vegetables offer similar health benefits, while store-bought is often less expensive.

gochugaru

🥗Healthier: red pepper flakes

💰Cheaper: paprika

Red pepper flakes can substitute for heat, while paprika is usually cheaper.

In a large one pot, add 3 1/4 cups low sodium chicken stock and 2 1/2 cups water.

Turn on the heat and add 1 tablespoon of chopped garlic, 2 teaspoons of finely minced fresh ginger, and 1 teaspoon of minced anchovy fillet.

Add 2 chicken thighs (bone-in) to the pot and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cook for about 15 minutes until the chicken is cooked through.

Remove the chicken from the pot and let it cool before shredding.

Shred the chicken once it is cool enough to handle and return it to the pot.

Add 2 (16 oz) jars of kimchi to the pot, along with 1/2 cup of the reserved kimchi liquid.

Stir the mixture gently and keep the heat at a gentle simmer to heat the kimchi through.

Add 1 pound of silken tofu to the pot, spooning it in gently to keep the pieces whole.

Turn up the heat slightly and let the tofu warm up without stirring too much.

Slice up some scallions for garnish.

Taste the stew and add a pinch of salt if needed, considering the sodium from the kimchi.

Garnish with fresh scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens