To create the sauce, combine the soy sauce, sugar, chilli pepper flakes and paste into a mixing bowl and stir well to mix.
2 tbsp sugar, 2 tbsp red chilli pepper flakes, 2 tbsp red chilli pepper paste, 4 tbsp light soy sauce
Add 355 ml of water to a large saucepan and place over a medium high heat.
Add the chicken pieces and the sauce and stir well to cover the chicken. Bring the contents to a boil and then reduce the heat to medium and add a lid.
2 lbs chicken
Cook for a further 15 minutes stirring regularly.
Add the carrot, onion, potatoes, garlic and the ginger and stir well again.
1 large carrot, 1 medium onion, 8 cloves garlic, 12 oz baking potatoes, 1 inch ginger
Put the lid back on and cook for another 10 minutes stirring regularly.
After 10 minutes remove the lid and cook until the sauce has thickened and the chicken is lovely and tender.
Add the spring onions/scallions, chilli, sesame oil and sprinkle sesame seeds over the stew and remove from the heat.
1 tbsp sesame oil, 2 tsp sesame seeds, 3 large spring onions, 1 large red chilli
Serve straight away.
Notes
The red chilli pepper flakes and paste are now available in most supermarkets.