After 30 minutes, drain the milk. Then wash the milk off each chicken piece under running water. Set the chicken aside in a strainer and let it drip-off excess water.
Now place each chicken piece into a large pot or wok. Place 2 cups of the anchovy-kelp broth (or water) in. Add in all of the spicy marinade. Place on high heat and bring the pot up to a boil.
Once it comes up to a boil, place in the potatoes. Then reduce the heat to a medium-heat. Place a (proper-fitting) lid on - lol! Now reduce it for 30 minutes.
After 15 minutes, open the lid. Give the ingredients a good stir. Then use a soup ladle and skim-off the oil and scum. Place the lid back on and continue to simmer for another 15 minutes.
After the full 30 minutes, open the lid and place-in the carrots, onions and chili peppers. Now we'll reduce for another 10 minutes - so the carrots can turn soft
After 10 minutes, it should be finished! Check that the potatoes and carrots are soft. Then garnish with spring onion slices. Plate the dish and serve with a bowl of rice. Bon Appetit!