KOREAN BRAISED CHICKEN (JJIMDAK)

Korean Braised Chicken (Jjimdak) image

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.

Provided by KFoodaddict

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

1 (8 ounce) package dried cellophane (glass) noodles
⅔ 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

Steps:

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
Meanwhile, combine 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; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
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 : Calories 520.4 calories, Carbohydrate 68.3 g, Cholesterol 94.6 mg, Fat 10.3 g, Fiber 3.5 g, Protein 35.2 g, SaturatedFat 2.5 g, Sodium 1736.2 mg, Sugar 11 g