JJimdak
Ingredients
- Water: 5 c
- Chicken: 800 g
- Water: 1 ½ c
- Soy sauce: ⅓ c
- Sugar: 2 tbsp
- Rice wine: 2 tbsp
- Honey: 1 tbsp
- Oyster sauce: 1 tbsp
-
Garlic:
1
tbsp
minced
-
Ginter:
½
tsp
minced
- Sesame oil: 2 tsp
- Black pepper: ¼ tsp
-
Potatoes:
2
cut medium
-
Carrots:
1
cut medium
-
Onions:
1
large
cut medium chunks
-
Chillies:
5
dried whole
-
Glass noodles:
150
g
soaked in warm water for 20min
-
Mushrooms:
80
g
sliced thin
-
Green onions:
1
stalk
chopped diagonally
- Sesame seeds: 1 tsp
Method
On medium-high heat, boil the water in a medium sized pot. Once it’s rolling boiling, parboil the chicken for to skim off any fat. Drain the water.
- water: 5 cups
- chicken: 800 g
In a clean pot add the chicken and the sauce ( water, soy sauce, sugar, rice wine, honey, oyster sauce, garlic, ginter, sesame oil, black pepper). Boil them over medium-high heat for about , covered.
- water: 1.5 cups
- soy sauce: ⅓ cup
- sugar: 2 tbsp
- rice wine: 2 tbsp
- honey: 1 tbsp
- oyster sauce: 1 tbsp
- garlic: 1 tbsp
- ginter: ½ tsp
- sesame oil: 2 tsp
- black pepper: ¼ tsp
Add the potatoes, carrots, onions and chillies and boil for a further , covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further , covered.
- potatoes: 2
- carrots: 1
- onions: 1 large
- chillies: 5
Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about ), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
- glass noodles: 150 g
- mushrooms: 80 g
- green onions: 1 stalk
Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.
- sesame seeds: 1 tsp