Korean-Style Braised Chicken With Vegetables

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Korean-Style Braised Chicken With Vegetables

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Andong Jjim Dak – the dish with chicken diced into pieces, vegetables with good seasonings, and glass noodles is just a perfect meal.

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Recipe

PRE TIME: 35 min

COOKING TIME: 15 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

1 Whole Chicken
2 Large Potato
1 Large Onion
1/2 Large Carrot
2 Large Hot green chili
1 Large Red chili
1 Large Green onion
1/4 Large Cabbage
Dangmyeon (Sweet potato starch noodles)
3 Tbsp Oligosaccharide
1/2 Tbsp Sesame oil
Sesame seeds
Sauce mixture:
2 Large Dried chilies
5 Tbsp Soysauce
2 Tbsp Minced garlic
1/2 Tbsp Minced ginger
1 Tbsp Brown sugar
1/2 Tsp Pepper

Directions:

Dip chicken in milk for 20 minutes to drain blood. Soak the glass noodles in cold water for 15 minutes. Blanch the chicken in boiling water for 30 seconds to 1 minute and rinse it in cold water. Then remove water with a kitchen towel. (tip. Soak the chicken in the milk to get rid of the poultry smell.)

Grease a heated pan and grill the chicken until it turns to yellowish-brown color. Then rinse it again in cold water.

Combine sauce mixture ingredients in a bowl and mix. Cut potatoes and carrots into pieces with 2cm thickness. Cut onion into 3cm long squares and slice the green onion and red chili at an angle. Put the seasoning, chicken, carrot, and potato in a pot and boil for 10 minutes over high heat.