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Now all the ingredients are ready.

It’s time to cook.

Turn on the stove and preheat the pan.

Usually, people add water to the marinade to boil at once.

Here is my tip.

If you want a firm texture of chicken, pan-fry the chicken slightly.

Put oil on the heated pan and add the chicken.

Sprinkle some salt and pepper.

Don’t stir-fry the chicken; let it stand for a while.

Just let it stand as if you were cooking a steak.

When the chicken is golden brown, add the potatoes and carrots.

Mix them well together.

Add 2/3 of the marinade.

Add 200 mL of water.

When the marinade boils up, add the onion and the rest of the marinade.

Boil them on high heat for 10 minutes, and 15 more minutes on medium heat.

Boil for 25 minutes until the seasoning thickens!

Add the sliced green onions and chili pepper.

It is time for the final touch.

Turn off the stove and add sesame oil and sesame seeds.

I’ll put it in a bowl.

I've finished the mouthwatering halal-style spicy braised chicken with large veggies and red seasoning.

See the steam coming up?

Let’s start with the drumstick!

The “true forehead mark” that appears only when something delicious comes out.

Since the chicken was pan-fried in advance, it tastes different from just boiled chicken.

Top the rice with the stew, mash your potato, and take a spoonful.

An aromatic oil and crispy textured seafood and green onion pancake.

The pancake was a commonersʼ favorite food in the marketplace.

The reason is! This sensational smell of oil!