Chicken Braised in Tacom Sauce

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Finely chop the onion, celery, carrot, apple and mushrooms. Cut the eggplant and onion into bite-size pieces. Score the tomato with a cross, blanch it lightly, peel it, remove the seeds, and chop it.
2. Cut the kabocha squash and broccoli into bite-size pieces and blanch them.
3. Score the chicken breast, season it with the chicken seasoning, and cook it in a pan with cooking oil (10g) until about 80% done.
4. Add cooking oil to a pan, stir-fry the minced garlic first, then add the onion, celery and carrot and stir-fry. When the onion turns translucent, add the apple and mushrooms and stir-fry.
5. Add the tomato and stir-fry for about 3 more minutes, then add the chicken stock and bay leaf and simmer thoroughly for about 5 minutes. Let it cool slightly, add the oregano and basil, and blend finely in a blender to make the tacom sauce.
6. Quickly stir-fry the kabocha squash, broccoli, onion and eggplant over high heat, then add the chicken and tacom sauce and simmer. When the chicken is cooked through, plate it and finish by sprinkling with parsley flakes.