….Everyone likes chicken as their protein choice, most of the time. Some people don’t eat chicken like my friend’s husband…..hahaha. Each region has a delicious popular dish using chicken in Korea. Andong-jjimdak is a type of jjim, which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken and various vegetables marinated in a soy sauce based sauce. I haven’t tried it, but I can imagine the taste. I had the opportunity to make a braised chicken recipe that I had been putting off. Recently, I got an idea through @mimicheffe who said how would it taste to add chicken instead of fish into my braised soy sauce. I didn’t even think of it, but thank you. I was curious about this dish which is using different ingredients with the same sauce… I tried this dish with katsuobushi broth in the base. The result was more delicious that I expected, but my husband wanted more moisture in it. I will think about that later….
Time: 50 minutes
- 1300 g chicken, skinless and cut into small size
- 2 cups katsuobushi broth
- 6 tbsp soy sauce
- 2 tbsp Mat-Gan-Jang
- 3 tbsp muscovado
- 4 tbsp rice syrup
- 3 tbsp Mirin
- 2 tbsp ginger juice
- 1 tbsp tuna sauce
- 2 tbsp plum extract
- 1 onion, cut into 4 pieces
- 2 tbsp garlic, minced
- 4 dried chili pepper
- 3 green onion, cut into 1/2 inch
- red radish to taste(this is optional)
- sesame seed to taste(this is optional)
- sesame oil to taste(this is optional)
- Heat a pot with medium high heat and add 6 cups water into the pot to boil it and blanching the chicken for 2–3 minutes(remove the blood, excess fat and impurities by poaching with the hot water).
2. After 3 minutes, shift the chicken with a strainer and set aside.
3. Put the soy sauce, Mat-Gan-Jang, muscovado, rice syrup, Mirin, ginger juice, tuna sauce, garlic, and plum extract into a bowl to mix well. Set aside.
4. Heat a pot with medium high heat and add the katsuobushi broth into the pot.
5. Add the onion and radish into the pot to boil for 5 minutes.
6. Remove any floating bubbles with a spoon.
7. Add the mixed sauce, dried chili pepper, and poached chicken into the pot to boil for 20 minutes with a lid(remove any floating bubbles with a spoon). Stir them about 2–3 times.
8. After 20 minutes, add the green onion into the pot to stir them gently.
9. Turn off the heat when the desired amount of moisture remains. Add the sesame seed and sesame oil, if you want.
10. Serve it hot.
You can also view this recipe on instagram.