Korean Andong Braised Chicken
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp.
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Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.
Ingredients
Instructions
- 1
Rinse 1 kg chicken under running water and trim off large pieces of fat.
Blanch it in boiling water for 2 minutes, then rinse with cold water to reduce impurities and any strong smell.
- 2
Put the chicken in a wide pot with 3 cups water, 8 tablespoons soy sauce, 2 tablespoons sugar, and 1.5 tablespoons minced garlic.
Bring it to a full boil over high heat before reducing the heat.
- 3
When the liquid boils, skim off the foam and lower the heat to medium.
Add 250 g potato and 120 g carrot, then braise uncovered for about 15 minutes so the broth reduces without turning cloudy.
- 4
When a chopstick goes halfway into the potato, add 180 g onion and 2 hot green chilies.
Braise for 8 more minutes, until the onion turns translucent and the heat blends into the sauce.
- 5
Add 180 g soaked glass noodles only near the end and turn them so they sit in the sauce.
Cook over medium heat for about 5 minutes, just until they turn translucent and stay springy.
- 6
Turn off the heat when the sauce thickens and coats the chicken and vegetables with a glossy glaze.
If it tastes too salty, loosen it with a little water, then serve it hot with steamed rice.
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