Title: Dakjjim (Braised Chicken With Vegetables)
Categories: Chicken, Korean
Yield: 4 Servings
3 lb Chicken thighs
2 1/2 c Water; up to 3 c
3 1/2 oz Starch noodles (100 g)
1/4 c Soy sauce
1/4 c Oyster sauce
1/4 c Rice syrup (or corn syrup)
1 tb Dark brown sugar
1 tb Vegetable oil; up to 2 tb
2 Dried red peppers, up to 3;
-cut into 1/2" pieces
3 md Potatoes; peeled; cut into
-1-1/2" chunks
Garlic
Cucumber
5 Green onions; up to 7, cut
-into 2" long pieces
1 md Carrot; sliced 1/8" thick
1 c White mushrooms; sliced
1 md Onion; sliced
2 Green chili peppers; chopped
1 Red chili pepper; chopped
2 ts Ground black pepper
1 tb Toasted sesame oil
Toasted sesame seeds
Total preparation time: 50 minutes to 1 hour
Dakjjim is braised chicken with vegetables. Dak is chicken and jjim
is a cooking term for "braise" or "steam." So dakjjim is also called
jjimdak.
There are a few different versions of jjimdak in Korean cuisine,
depending on the region it comes from and the ingredients used. The
popular Andong jjimdak is a special dish from the city of Andong.
This dakjjim recipe that I'm introducing to you today is Andong
style, which so many people have requested. I'll post a hot and spicy
dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the
future.
Prepare chicken and noodles:
Trim the excess fat from 3 lb of chicken thighs (or breasts or wings)
and cut them into bite-sized pieces (1 x 2-1/2").
Rinse the chicken in cold water and soak it for a few minutes. Drain
and set aside.
Soak 100 g (3-1/2 oz) of starch noodles in cold water.
Make Sauce:
Combine 1/4 cup soy sauce, 1/4 cup oyster sauce, 1/4 cup rice syrup
(or corn syrup), and 1 tb dark brown sugar in a bowl. Set aside.
Prepare Vegetables:
Cut 3 peeled medium sized potatoes into 1-1/2" thick chunks.
Slice 1 md sized carrot into slices 1/8" thick.
Slice 1 md sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup's worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2" long.
Shred the white parts of the green onions thinly lengthwise, and soak
in cold water for 10 minutes before draining.
Let's cook!
Heat up a wok or a shallow skillet. Add 1-2 tb vegetable oil.
Cut 2-3 dried red peppers into pieces 1/2" long. Add them to the
heated oil and stir-fry for 10-15 seconds before taking them out.
Add the chicken.
* Tip: To prevent yourself from getting burned from flying oil, first
place the chicken on the edge of the pot and then push it in with a
wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with
the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the
lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.
