CookPal AI
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Andong Jjimdak (Braised Chicken)

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍗 1.5kg chicken for braising
    • 🥔 3 small potatoes
    • 🥕 1/3 carrot
    • 🧅 1/2 onion
    • 1 stalk green onion
    • 1 green chili
    • 1 red chili
    • 1 handful glass noodles
    • Generous amount of sesame seeds

  • Sauce Ingredients

    • đź’§ 600g water
    • 100g soy sauce
    • 🧂 3 tbsp sugar
    • 2 tbsp corn syrup
    • 2 tbsp cooking wine
    • 🧄 1 tbsp minced garlic
    • 0.5 tbsp ground pepper
    • 1 tbsp black bean powder

STEPS

1

Clean the chicken and blanch it in boiling water for 2 minutes.

2

Rinse the blanched chicken and drain the water.

3

Cut carrot, potato, and onion into bite-sized pieces. Slice green onion, green chili, and red chili diagonally.

4

Soak the glass noodles in hot water until softened.

5

In a pot, add the blanched chicken, 600g water, soy sauce, sugar, corn syrup, cooking wine, minced garlic, and ground pepper. Boil on high heat for 10 minutes.

6

Add carrot, potato, and onion to the pot and boil for another 10 minutes.

7

Add green onion, green chili, and red chili to the pot.

8

Mix in 1 tbsp black bean powder for enhanced flavor and color.

9

Add the soaked glass noodles and cook until tender.

10

Simmer until the sauce is reduced and absorbed by the ingredients.

11

Transfer to a serving dish and sprinkle generously with sesame seeds.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 35g
    Protein
  • 40g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Blanching the chicken ensures a cleaner taste and removes excess fat.Adjust the sweetness and saltiness of the sauce to your preference.Soaking glass noodles beforehand prevents them from clumping during cooking.Black bean powder enhances the dish's color and adds a subtle umami flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.