Andong soy braised chicken
Chicken, potatoes, carrots and glass noodles are simmered in rich soy sauce broth.
- Prep
- 25 min
- Cook
- 40 min
Scale the recipe
Ingredients
- Chicken for steamed chicken Weight of trimmed chicken pieces including bones
- 1,000 g
- potato
- 300 g
- carrots
- 120 g
- onion
- 150 g
- dried vermicelli
- 100 g
- water
- 4 C
- dried red pepper
- 2 pieces
Seasonings
- Brewed soy sauce
- 5 T
- sugar
- 2 T
- chopped garlic
- 1 T
- sesame oil
- 1 T
- minced fresh ginger
- 1/4 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak and drain the glass noodles
Soak the glass noodles 100 g in cold water for 20–30 minutes, then drain them in a sieve.
-
Cut the vegetables
Cut the potatoes 300 g, carrots 120 g and onion 150 g into large pieces.
-
Mix the braising sauce
Stir brewed soy sauce 5 T, sugar 2 T, minced garlic 1 T and minced ginger 1/4 T in a bowl until the sugar dissolves.
-
Bring the chicken and sauce to a boil
Put the chicken 1,000 g, water 4 C, dried red chilies 2 pieces and the sauce in a wide pot. Bring to a boil over high heat.
-
Skim the foam
When the liquid boils, skim the foam off the surface with a spoon.
-
Simmer the chicken first
Reduce to medium heat and simmer the chicken for 15 minutes.
-
Add the vegetables and braise
Add the potatoes, carrots and onion. Cook for another 15–20 minutes, until the potato centers are tender.
-
Check the chicken temperature
Without touching the bone, check that the thickest part of the chicken stays at 75°C or above for 1 minute.
-
Cook the glass noodles
Submerge the soaked glass noodles in the braising liquid and cook according to the package directions.
-
Finish with sesame oil
Turn off the heat and stir in the sesame oil 1 T.
