Korean chicken stew

Preparing weekday dinners sometimes can be quite tiring. It is especially for me who is working part time in the afternoon. I have only got a few hours after sending my son to childcare then rushing to market to buy groceries before heading home to prepare dinner. Chicken stew is one of my favourite dish to cook on days that I totally ran out of ideas or having not much time to cook! Because this stew is sweetened with honey, my picky son absolutely loves it. ^^b

Chanced upon this wonderful food blogger on YouTube for her Korean chicken stew - Maangchi. *strongly recommended* I love watching her videos to learn cooking. She makes cooking seemed so fun and easy! Video linked here for your reference. :)
https://youtu.be/I16AwkdIZOw

Adapted from: Maangchi's Korean chicken stew

Ingredients

Chicken wings / fillet

Potatoes
Carrot
Bunashimeiji mushrooms
Korean glass noodles
Sesame seeds
Spring onions
Soy sauce
Oyster sauce
Honey
Garlic

Recipe

1. Heat up some oil in the wok and add in the chicken wings (or fillets). Let it cook around 7 minutes and turning it occasionally.
2. Cut the potatoes while waiting for the chicken to be cooked. When the chicken is no longer pink, add in the potatoes and let it cook a little longer.
3. Add in water to cover the chicken and potatoes. Prepare the sauce in the bowl by adding 2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp honey and 1 tsp dark soy sauce (for colouring). Mix well before adding to the chicken. Let it boil with the wok covered.
4. Cut the carrot into slices and remove the stems from bunashimeji mushrooms and add into the wok. Soak the Korean glass noodles in hot water to soften before adding it in as well. Now let it cook with the cover removed for about 10 minutes to reduce and thicken the liquids. Make sure the glass noodles turn translucent. Cut the green parts of the spring onions into short lengths and add it in.
5. To make the garnish, just use the remaining white parts of the spring onions and cut along its length. Soak it in a bowl of water. When the stew is done, turn off the fire. Put the spring onions on top and sprinkle with sesame seeds.