👨‍🍳 조리법

1. 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.

   💡 전문가 팁: Using bone-in, skin-on chicken adds more flavor to the braising liquid.
2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.

   💡 전문가 팁: Simmering allows the chicken to start tenderizing and absorb the marinade.
3. 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.

   💡 전문가 팁: Adding vegetables in stages ensures they don't overcook.
4. 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.

   💡 전문가 팁: The noodles will absorb the flavorful sauce as they cook.
5. 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.

   💡 전문가 팁: Ensure the noodles are submerged in the liquid to cook properly.
6. 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.

   💡 전문가 팁: The sauce should be rich and slightly thickened.
7. 7

   Serve hot, garnished with chopped green onions. This dish is typically served with steamed rice.

   💡 전문가 팁: The braising liquid is incredibly flavorful and delicious over rice.