Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Andong Jjimdak-style Braised Chicken with Vegetables
A savory and slightly sweet braised chicken dish originating from the city of Andong. Tender chicken pieces are simmered in a rich soy sauce-based broth with vegetables like potatoes, carrots, and onions, often enhanced with glass noodles and a touch of spice. It's a hearty and flavorful one-pot meal.
🧂 Ingrédients
- 1 kg Bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1/2 cup Soy sauce
- 1 cup Water
- 3 tbsp Brown sugar
- 2 tbsp Mirin (or rice wine)
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tbsp Sesame oil
- 4 large Dried shiitake mushrooms, rehydrated and sliced
- 2 medium Potatoes, peeled and cut into chunks
- 1 large Carrots, peeled and cut into chunks
- 1 large Onion, cut into wedges
- 100 g Korean sweet potato noodles (dangmyeon), soaked
- 2 Green onions, chopped (for garnish)
- 1-2 Red chili peppers, sliced (optional, for spice)
- 1/2 tsp Black pepper
👨🍳 Instructions
- 1
In a large pot or Dutch oven, combine the chicken pieces, soy sauce, water, brown sugar, mirin, minced garlic, minced ginger, sesame oil, and black pepper. Add the rehydrated shiitake mushrooms.
💡 Conseils de pro: Using bone-in, skin-on chicken adds more flavor to the braising liquid. - 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
💡 Conseils de pro: Simmering allows the chicken to start tenderizing and absorb the marinade. - 3
Add the potato and carrot chunks to the pot. Stir to combine, cover, and continue to simmer for another 15 minutes, or until the vegetables are slightly tender.
💡 Conseils de pro: Adding vegetables in stages ensures they don't overcook. - 4
Add the onion wedges and the soaked sweet potato noodles to the pot. Stir gently to distribute them evenly. If using, add the sliced red chili peppers.
💡 Conseils de pro: The noodles will absorb the flavorful sauce as they cook. - 5
Cover and simmer for another 10-15 minutes, or until the chicken is cooked through, the vegetables are tender, and the noodles are translucent and chewy. Stir occasionally to prevent sticking.
💡 Conseils de pro: Ensure the noodles are submerged in the liquid to cook properly. - 6
Taste the sauce and adjust seasoning if necessary. If the sauce is too thin, you can uncover the pot and simmer for a few more minutes to reduce it.
💡 Conseils de pro: The sauce should be rich and slightly thickened. - 7
Serve hot, garnished with chopped green onions. This dish is typically served with steamed rice.
💡 Conseils de pro: The braising liquid is incredibly flavorful and delicious over rice.
💡 Conseils de pro
- ✓For a spicier version, add more red chili peppers or a tablespoon of gochujang (Korean chili paste) to the braising liquid.
- ✓If you can't find Korean sweet potato noodles, regular glass noodles can be used, though the texture will be slightly different.
- ✓Ensure the chicken is cut into manageable pieces for even cooking and easier eating.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like bell peppers, zucchini, or mushrooms.
- For a richer flavor, you can add a tablespoon of oyster sauce to the braising liquid.
- If you prefer a less sweet dish, reduce the amount of brown sugar.