Authentic Asian Sauces
Jjimdak (Korean Braised Chicken)
What You Will Need
Ingredients
- 5 cups water
- 1.8 lbs. chicken (cut into medium-sized chunks)
- 1 medium carrot, cut into medium-sized chunks
- 5 small dried red chili peppers
- 3 pcs. shiitake mushrooms, thinly sliced
- 1 large brown onion, cut into medium-sized chunks
- 2 medium potatoes, cut into medium-sized chunks
- 5.3 oz. Korean glass noodles (soaked in warm water for about 20 mins to hydrate, drain before use)
- 1 stalk green onion, sectioned
- 1 tsp. roasted sesame seeds
Sauce Mix
- 1/3 cup Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. raw sugar or dark brown sugar
- 2 Tbsp. rice wine /mirin
- 1 Tbsp. honey
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Minced Garlic
- ½ tsp. Lee Kum Kee Minced Ginger
- 2 tsp. Lee Kum Kee Premium Pure Sesame Oil
- ¼ tsp. ground black pepper
- 1 ½ cup water
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/watch?v=xpiMhkF0_1E&feature=youtu.be
-
On medium-high heat, boil 5 cups of water in a pot. Once boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
-
Mix all seasoning sauces in a bowl. In another pot, add the chicken and the sauce mix. Boil them over medium-high heat for about 10 minutes, covered.
-
Add the carrots, chilies, mushroom, onions, and potatoes. Cover and boil for another 15 mins.
-
Add in the glass noodles, and green onions. Cover and let it simmer for about 3 to 5 minutes. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce. Garnish with sesame seeds before serving.
-
Tips: Oyster Sauce can greatly enhance the flavor of the meat and add umami to the dish.
You May Also Like
Bacon Spinach Salad with Plum Sauce Dressing
- Difficulty
30 mins
0
Mayouji (Sesame Oil Chicken Soup)
- Difficulty
25 mins
0
Spinach Dip Bites
- Difficulty
35 mins
0