Korean-Inspired Chicken & Spinach

Tender chicken in a savoury doenjang and tomato sauce, finished with spinach. Serve with rice or rice noodles for an easy, comforting meal. Serves: 2 · Suggested quantities Ingredients 300–350 g chicken breast, cut into bite-sized pieces 1 tablespoon oil 3 garlic cloves, minced 1 small onion, chopped 1 teaspoon grated ginger 1 medium tomato, chopped 2 generous handfuls spinach Black pepper and salt, to taste Rice or rice noodles, to serve Sauce 1 tablespoon tomato paste 2 teaspoons doenjang (Korean fermented soybean paste) 1 teaspoon soy sauce, plus more to taste 100–150 ml water Preparation Cook the rice or rice noodles according to the packet instructions. Heat the oil in a pan over medium-high heat. Add the chicken and a little black pepper. Sauté until lightly browned; it will finish cooking in the sauce. Add the garlic, onion and ginger. Cook for 2–3 minutes, stirring, then add the chopped tomato and cook until it starts to soften. Mix the tomato paste, doenjang, soy sauce and water in a bowl. Pour into the pan and stir to coat the chicken. Bring to a gentle simmer and cook for around 8–12 minutes, depending on the size of the chicken pieces, until cooked through. Add a splash of water if the sauce becomes too thick. Stir in the spinach and cook for another 1–2 minutes, until wilted. Taste before adding salt or extra soy sauce, as doenjang is already salty. Serve over rice or rice noodles, spooning the sauce over the top. Ancel’s tip: Keep a little extra sauce in the pan—it’s delicious mixed into the rice. is paragraph

Korean-Inspired Chicken & Spinach

Tender chicken in a savoury doenjang and tomato sauce, finished with spinach. Serve with rice or rice noodles for an easy, comforting meal. Serves: 2 · Suggested quantities Ingredients 300–350 g chicken breast, cut into bite-sized pieces 1 tablespoon oil 3 garlic cloves, minced 1 small onion, chopped 1 teaspoon grated ginger 1 medium tomato, chopped 2 generous handfuls spinach Black pepper and salt, to taste Rice or rice noodles, to serve Sauce 1 tablespoon tomato paste 2 teaspoons doenjang (Korean fermented soybean paste) 1 teaspoon soy sauce, plus more to taste 100–150 ml water Preparation Cook the rice or rice noodles according to the packet instructions. Heat the oil in a pan over medium-high heat. Add the chicken and a little black pepper. Sauté until lightly browned; it will finish cooking in the sauce. Add the garlic, onion and ginger. Cook for 2–3 minutes, stirring, then add the chopped tomato and cook until it starts to soften. Mix the tomato paste, doenjang, soy sauce and water in a bowl. Pour into the pan and stir to coat the chicken. Bring to a gentle simmer and cook for around 8–12 minutes, depending on the size of the chicken pieces, until cooked through. Add a splash of water if the sauce becomes too thick. Stir in the spinach and cook for another 1–2 minutes, until wilted. Taste before adding salt or extra soy sauce, as doenjang is already salty. Serve over rice or rice noodles, spooning the sauce over the top. Ancel’s tip: Keep a little extra sauce in the pan—it’s delicious mixed into the rice. is paragraph