Andong Jjimdak (Braised Chicken)
Coût $15, économiser $10
Source: Recommended by CookPal
- 60 Min
- 4 Portions
- $15
Andong Jjimdak (Braised Chicken)
Coût $15, économiser $10
Source: Recommended by CookPal
- 60 Min
- 4 Portions
- $15
INGRÉDIENTS
Essential Ingredients
- 🍗 1 whole chicken
- 🍗 4 chicken legs
- 🥔 2 potatoes
- 🥕 1/2 carrot
- 🧅 1 onion
- 1 green chili
- 1 red chili
- 🧅 2 green onions (12cm each)
- 3 tbsp rice wine
Seasoning Ingredients
- 10 tbsp soy sauce
- 1 tbsp black bean paste
- 1.5 cups water
- 2 tbsp sugar
- 2 tbsp corn syrup
- 2 tbsp cooking wine
- 1 tbsp minced garlic
- 1/4 tbsp minced ginger
- 1 tbsp chili oil
- A pinch of black pepper
Optional Ingredients
- 1 handful flat noodles
ÉTAPES
Soak flat noodles in cold water for at least 10 minutes. Warm water can be used for faster soaking.
Place the chicken in a pot, add enough water to cover, and add rice wine. Bring to a boil to remove impurities and odor.
Rinse the boiled chicken thoroughly under cold water.
Cut onion, potato, and carrot into bite-sized pieces. Slice green onions into 5cm pieces and halve them. Slice green and red chilies diagonally.
Heat oil in a pan, add black bean paste, and stir-fry. Add water and bring to a boil.
Add the chicken to the pan and coat it with the black bean paste mixture.
Add soy sauce, sugar, cooking wine, minced ginger, minced garlic, black pepper, and chili oil to the chicken. Simmer for 10 minutes.
Add potatoes, carrots, and onions to the pan. Simmer again for 10 minutes. Add soaked flat noodles and cover the pan.
Add green onions, chilies, and corn syrup. Simmer briefly until everything is well combined.
NUTRIMENTS
Par portion🔥
450
Calories
- 35gProtéines
- 40gGlucides
- 15gGraisses
💡 Astuces
Use fresh chicken for better flavor.Adjust the spice level by adding more or fewer chilies.Flat noodles can be substituted with glass noodles or rice cakes.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.