Andong Jjimdak (Braised Chicken with Glass Noodles)

Name: Andong Jjimdak (Braised Chicken with Glass Noodles)
Total time: 45 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 whole chicken (cut into pieces); 150g sweet potato glass noodles (soaked); 2 potatoes (cubed); 1 carrot (cubed); 5 dried whole red chilies; 1/2 cup soy sauce; 1 tbsp dark soy sauce (for color); 3 tbsp brown sugar; 2 tbsp rice syrup; 2 tbsp minced garlic

A savory, slightly sweet, and spicy braised chicken dish originating from Andong, featuring glass noodles and potatoes.

45 minutes

Serves 1

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Parboil the chicken pieces in boiling water for 3 minutes to remove impurities. Drain and rinse under cold water.

2
In a bowl, whisk together the soy sauce, dark soy sauce, brown sugar, rice syrup, and minced garlic to create the savory-sweet braising liquid.
3
Place the clean chicken in a large pot or wok. Pour the sauce over it and add 3 cups of water and the dried whole red chilies. Bring to a boil over high heat, then simmer for 15 minutes.
4
Add the cubed potatoes and carrots to the pot. Stir to ensure they are submerged in the braising liquid.
5
Continue to simmer over medium heat for another 15-20 minutes until the vegetables are tender and the sauce has reduced to a dark, glossy glaze.
6
Stir in the soaked glass noodles and cook for a final 3-5 minutes until they become translucent and absorb the delicious sauce. Serve with rice.

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