Andong Jjimdak Braised Chicken

Instructions

1. Step 1

   Place the sweet potato glass noodles in a large bowl and cover them with 960 ml warm water. Soak until flexible, then drain well.

   Timer: 20 min (fixed)

   Ingredients used: 120.0 gr Sweet Potato Glass Noodle, 960.0 ml Water

   Cookware: colander, large bowl

2. Step 2

   Combine the soy sauce, brown sugar, rice syrup, garlic, ginger, and ground black pepper in a small bowl. Stir until the sugar begins to dissolve.

   Ingredients used: 35.0 gr Brown Sugar, 20.0 gr Garlic, 10.0 gr Ginger, 2.0 gr Ground Black Pepper, 45.0 ml Rice Syrup, 120.0 ml Soy Sauce

   Cookware: small bowl, wooden spoon

3. Step 3

   Place the chicken and the remaining 720 ml water in a large pot. Bring to a boil over high heat, then reduce to medium heat and skim away any foam from the surface.

   Timer: 10 min (fixed)

   Ingredients used: 1200.0 gr Chicken, 720.0 ml Water

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

4. Step 4

   Pour the prepared sauce into the pot and add the potatoes and carrots. Cover and braise over medium heat.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Carrot, 400.0 gr Potato

   Cookware: large pot, wooden spoon

5. Step 5

   Add the onion, shiitake mushrooms, and chili peppers. Continue braising uncovered over medium heat until the vegetables are nearly tender and the sauce has reduced slightly.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 gr Chili Pepper, 200.0 gr Onion, 120.0 gr Shiitake Mushroom

   Cookware: large pot, wooden spoon

6. Step 6

   Add the soaked noodles and gently turn them through the sauce. Cook over medium heat until the noodles are tender and the thickest chicken pieces reach 74°C internally.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Fold in the green onions and sesame oil, then scatter the sesame seeds over the dish before serving.

   Ingredients used: 60.0 gr Scallion, 15.0 ml Sesame Oil, 9.0 gr Sesame Seed

   Cookware: large pot, wooden spoon