Korean chicken stew

Remove the seeds from the red pepper and finely chop the pepper. Squeeze the garlic cloves over a bowl and stir in red pepper, paprika powder, freshly ground black pepper and oil. Rub the chicken dumplings all around generously with this mixture and put them in the pan.

Cut the Chinese cabbages into quarters and cut away the hard stalk. Cut the cabbage into strips of 3 cm wide. Chop the spring onions into 4 cm pieces. Divide the cabbage strips and spring onions around the chicken and sprinkle with rice vinegar and soy sauce. Pour in the chicken stock and roast the chicken very gently in 20-25 minutes. Tasty with rice.