Sweet Soy Braised Chicken and Noodles — Andong Jjimdak Braised Chicken and Noodles
Andong-style braised chicken and glass noodles with potato, carrot, and dried red chillies in a sweet soy reduction, served over rice with sesame and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Soak glass noodles in warm water 10 minutes, drain. Peel and quarter potatoes; cut carrots into 3cm chunks; thickly slice onions. Lightly smash garlic; slice ginger; thinly slice scallions. Halve dried chillies. Whisk soy sauce, brown sugar, mirin, oyster sauce, garlic, ginger, chillies, and black pepper into 800ml water.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover and cook on lowest heat 12 minutes. Rest covered off heat 5 minutes until fluffy.
Blanch
Blanch chicken pieces in boiling water 3 minutes to remove bloodline, drain, and rinse under cold water until the surface is clean.
Braise 1
Pour soy-based braising liquid into a large heavy pot, add blanched chicken, bring to a boil over high heat, then reduce to low, cover, and braise 30 minutes until chicken yields easily to a fork.
Braise 2
Add potatoes, carrots, and onions to the pot, cover, and braise 12 minutes on low until potato is just tender and sauce has reduced by one third.
Simmer
Add soaked glass noodles, simmer 3 minutes uncovered on medium heat until noodles turn slippery and absorb the dark glaze. Drizzle sesame oil over the surface.
Plate
Mound cooked rice in wide bowls, ladle jjimdak with sauce and vegetables alongside, scatter scallions and sesame seeds over the top, and serve.
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