Korean Andong-style Chicken Sauce 700g

Korean Andong-style Chicken Sauce 700g 

How to cook
Andong-style Chicken Stew:

800g chicken chunks/wings/drums (any variation) 
200g carrots
200g sliced onions
300g potatoes 
500ml water

Boil chicken and vegetables in 500ml water for 5 mins. 
Add 150ml andong sauce into the pot and boil for another 5 mins. Reduce heat and allow dish to boil for another 10 mins. Do constant tasting and adjust flavours with sauce. (do note the longer u boil the more salty it will be)