Braised Recipe « Korean Braised Chicken (Jjimdak)

Steamed chicken (jjimdak) is a sweet but savory dish that is very popular in Korea. The dish originated from the city of Andong, which if you visit today you will find that they even have a jjimdak street which has many steamed chicken restaurants.

Ingredients

• 1 (8 ounce) package dried cellophane (glass) noodles
• ⅓ cup soy sauce
• 3 tablespoons rice wine
• 1 tablespoon oyster sauce
• 2 tablespoons light corn syrup
• 3 tablespoons white sugar
• 1 tablespoon sesame oil
• 1 teaspoon crushed garlic
• ground black pepper to taste
• 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
• 3 medium potatoes, peeled and sliced
• 1 ½ medium (blank)s carrots, sliced
• 1 medium onion, sliced
• 3 peppers dried red chile peppers
• 2 medium green onions, sliced

Cooking Directions

1. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
2. Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
3. Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
4. Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

Nutrition Facts

• calories520.4
• carbohydrateContent68.3 g
• cholesterolContent94.6 mg
• fatContent10.3 g
• fiberContent3.5 g
• proteinContent35.2 g
• saturatedFatContent2.5 g
• sodiumContent1736.2 mg
• sugarContent11 g