Directions

To Cook

1. Bring a large stock pot filled with water to a boil then reduce heat to simmer. Add all the chicken pieces and let it blanch for about 30 secs before removing the chicken.
2. In a separate stock pot add blanched chicken pieces, sauce ingredients and water and bring to a boil. Reduce heat and cook over medium heat for 30 minutes, stirring every few minutes.
3. Add potatoes, carrots, onions, mushrooms and capsicum and cook over low to medium heat for 10-15 minutes or until the potatoes have softened.
4. Add chilli and green onions at the last minute of cooking.
5. Switch off the heat, and drizzle with Ottogi 100% Pure Roasted Sesame Oil.
6. Serve dakdoritang with rice.