Today I'm talking with acclaimed author of Daughters Of Shandong, Eve J. Chung. We talk about her grandmother's harrowing escape from communist China to Taiwan and how food represents love and survival across cultures. The recipe she tells us about is a Korean-Taiwanese fusion that transforms a traditional stew into something that bridges two culinary worlds!Eve's Links:Book: Daughters Of ShandongInstagram: @Eve.J.Chung.WritesRecipe: Korean-Taiwanese Chicken and Potato Stew (Dakdoritang)IngredientsChicken drumsticks (or boneless chicken thighs for shorter cooking time)Potatoes (any type, cut into saltine cracker-sized chunks)Carrots (optional - Eve omits them)1 yellow onion, quarteredGarlic, ginger, and scallions (the "Chinese Holy Trinity")Soy sauce (start with 1/4 cup, adjust to maple syrup color)2-3 tablespoons mirin (sweet cooking wine)3 tablespoons gochujang (Korean spicy paste) - omit for kidsSugar (optional - traditional recipe calls for it, but Eve omits)1/4 cup water (or more as needed)Sesame oil for finishingFresh scallions for garnishOil or butter for sautéingInstructionsSauté aromatics (garlic, ginger, scallions) in oil or butterBrown chicken (optional step - can skip for Instant Pot)Add potatoes, carrots (if using), and onionAdd soy sauce until stew is light maple syrup colorAdd mirin and gochujang to tasteAdd water as needed to prevent drying outSimmer covered for 30 minutes (15 minutes in Instant Pot)Check that chicken juices run clearFinish with sesame oil and fresh scallionsServe over riceNote: This is a very forgiving recipe - adjust ingredients to taste. You can substitute other meats with adjusted cooking times.Christine's Links #ad:Quick Pickle RecipeTHE BEST Garlic Butter RecipeBook: "Atmosphere" by Taylor Jenkins ReidSpotify Playlist: AtmosphereEmail Me! [email protected] to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook

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