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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