Steamed chicken (jjimdak) is a sweet but Delicious delectable dish that is categorically popular in Korea. The dish originated from the city of Andong, which if you visit today you will rule that they even have a jjimdak street which has many steamed chicken restaurants.
The ingredient of Korean Braised Chicken (Jjimdak)
- 1 (8 ounce) package dried cellophane (glass) noodles
- u2154 cup soy sauce
- 3 tablespoons rice wine
- 1 tablespoon oyster sauce
- 2 tablespoons fresh open corn syrup
- 3 tablespoons white sugar
- 1 tablespoon sesame oil
- 1 teaspoon crushed garlic
- pitch black pepper to taste
- 1 (2 to 3 pound) accumulate chicken, skin removed and cut into pieces
- 3 medium potatoes, peeled and sliced
- 1u2009u00bd medium (blank)s carrots, sliced
- 1 medium onion, sliced
- 3 peppers dried red chile peppers
- 2 medium green onions, sliced
The instruction how to make Korean Braised Chicken (Jjimdak)
- Place noodles in a large bowl and cover as soon as hot water. Set aside until noodles are softened, just about 20 minutes.
- Meanwhile, add together soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
- Bring a pot of water to a boil; go to chicken pieces. Boil for 3 minutes; separate from heat and drain, reserving 3 cups water.
- Heat complementary pot higher than medium-high heat. ensue chicken pieces, potatoes, carrots, onion, and chiles. increase be credited with 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, roughly more or less 25 minutes. amass glass noodles and green onions; boil for 5 minutes more. Serve.
Nutritions of Korean Braised Chicken (Jjimdak)
calories: 520.4 caloriescarbohydrateContent: 68.3 g
cholesterolContent: 94.6 mg
fatContent: 10.3 g
fiberContent: 3.5 g
proteinContent: 35.2 g
saturatedFatContent: 2.5 g
servingSize:
sodiumContent: 1736.2 mg
sugarContent: 11 g
transFatContent:
unsaturatedFatContent:
