Servings: 4 servings
Calories: 550kcal
Ingredients
- 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks)
- 8 ounces daikon cut into large chunks
- 1 medium turnip peeled and cut into chunks
- 1 small onion cut into wedges
- 2 green chilies sliced
- 4 scallions cut into 2-inch pieces
- 2 1/2 cups water
- Sauce: 3 tablespoons gochugaru, 1 tablespoon Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 3 tablespoons soy sauce, 2 tablespoons allulose, 6 cloves garlic minced, 1 tablespoon grated ginger
- 1 teaspoon toasted sesame oil
Instructions
- Blanch the chicken in boiling water for 3 minutes, then drain and rinse.
- Stir together the sauce ingredients in a large pot. Add the chicken, water, daikon and turnip and bring to a boil.
- Reduce the heat, cover, and simmer for 25 minutes, stirring once or twice.
- Add the onion and chilies and simmer uncovered for 10 minutes more, until the chicken is tender and the sauce has thickened.
- Add the scallions, simmer 1 minute, and finish with sesame oil.
Notes
The sauce should be thick enough to coat the vegetables but still spoonable. If it reduces too far, add a splash of water. Like most stews, it tastes even better the next day.
Chef's Tip: Score the chicken pieces down to the bone before cooking so the sauce penetrates deep into the meat.
Keto Swap: Potatoes and carrots are traditional. Daikon and turnip soak up the spicy sauce the same way with far fewer carbs.
Success Tip: Reduce the gochugaru to 1 tablespoon for a family-friendly version, and add a hard-boiled egg per person.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 550kcal | Protein: 40g | Fat: 38g | Fiber: 4.3g
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