韓式燉雞（安東燉雞）Andong Braised Chicken (Jjimdak)

Prep 20 min·Cook 45 min·Rest 30 min

1. 1You're here
   Step 1.

   Soak the noodles in warm water for 30 minutes. Mix the soy, dark soy, sugar, honey, garlic, ginger and pepper.

   100 g Korean sweet potato glass noodles (dangmyeon)6 tbsp Light soy sauce1 tbsp Dark soy sauce2 tbsp Dark brown sugar1 tbsp Honey or golden syrup6 cloves Garlic, chopped10 g Ginger, grated½ tsp Black pepper

   30 min
2. 2
   Step 2.

   Blanch the chicken in boiling water for 3 minutes, then drain and rinse.

   1 kg Bone-in chicken thighs and drumsticks, skin on, halved

   3 minBoil / blanch
3. 3
   Step 3.

   Heat the oil in a wide pot and fry the dried chillies for 30 seconds. Add the chicken, sauce and water, bring to the boil, then cover and simmer for 15 minutes.

   1 tbsp Cooking oil4 Dried red chillies1 kg Bone-in chicken thighs and drumsticks, skin on, halved6 tbsp Light soy sauce500 ml Water

   15 minBraise / stew
4. 4
   Step 4.

   Add the potato and carrot and simmer, covered, for 12 minutes, stirring once.

   2 Medium potatoes, in large chunks1 Carrot, in chunks

   12 minBraise / stew
5. 5
   Step 5.

   Add the onion and shiitake and cook uncovered for 5 minutes.

   1 Onion, in wedges4 Fresh shiitake, halved

   5 min
6. 6
   Step 6.

   Drain the noodles and stir them in with the green chilli and spring onion. Cook for 4–5 minutes until the noodles are soft and the sauce is glossy (add a splash of water if it gets too thick).

   100 g Korean sweet potato glass noodles (dangmyeon)2 Green chillies, sliced3 stalks Spring onions, in 5 cm lengths

   5 minSauce making / reducing

   Wok-chan's tip鑊仔貼士

   The noodles drink up sauce fast: add them only at the end.
7. 7
   Step 7.

   Check the chicken is cooked through (75°C at the bone), drizzle with sesame oil, scatter with sesame seeds and serve from the pot with rice.

   1 kg Bone-in chicken thighs and drumsticks, skin on, halved1 tbsp Sesame oil1 tsp Toasted sesame seeds