gluten-free joc soups and stews Korean Jjimdak

Ingredients:

1 pound bone-in chicken pieces
1 onion, sliced
1 carrot, sliced
1 potato, cut into chunks
1 cup sliced shiitake mushrooms
2 tablespoons gluten-free soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
2 green onions, chopped

Steps:

In a large pan or pot, combine the chicken pieces, sliced onion, carrot, potato, and shiitake mushrooms.
Add gluten-free soy sauce, brown sugar, sesame oil, and minced garlic to the pan, mixing well with the other ingredients.
Pour enough water to cover the ingredients, then bring the pan to a boil.
Reduce the heat and let the ingredients simmer for 30-40 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
Adjust the seasoning if necessary, and garnish with chopped green onions before serving. Enjoy your gluten-free Korean Jjimdak!