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Kimchi Stew With Chicken And Tofu

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Kimchi Stew With Chicken And Tofu

Ingredients

  • 3 3/4 cups homemade or low-sodium store-bought chicken stock
  • 2 1/2 cups water
  • 2 bone-in, skinless chicken thighs, excess fat trimmed
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced anchovy fillets
  • 1/4 teaspoon coarse salt
  • 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved
  • 16 ounces silken tofu
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally
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