Friday, February 4, 2011

Andong Jjim Dak–Andong-Style Chicken

 

While in Korea, my cousin made a delicious chicken recipe for me that I immediately asked her about.  Of course she didn’t give me exact measurements, but I copied her dish to the best of my abilities and I think it came out pretty well.  I have to admit though that my cousin’s tasted better.  Maybe it’s just me, but I always prefer someone ELSE’S cooking to my own.  =P

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Although I had half a defrosted chicken in my fridge, I felt a bit unsure about using it since it had been in my fridge a few days.  =/  So I threw it out and went about bought some chicken today.  Better safe than Salmonella.  =P

 

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First, give your chicken a nice bath.  I used four drumsticks and three boneless thighs.  This was enough to feed two kids and two adults.

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In the pot, add the following:  1 CUP water, 1/3 CUP soy sauce, 3 TB minced garlic, 1 TB oyster sauce, 1 TB honey powder, 1 TB brown sugar, 3 TB rice wine, 1/2 TB of sesame oil, dash of ginger powder, and a dash of pepper.



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Grab some jujubes.



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Throw in the dates once the water starts to boil…


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I had some dried red peppers so I added those as well.


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Meanwhile, get some glass noodles ready.


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I also added some green and red peppers.


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Add some dae-pa (large green onions).


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Add some onions and potatoes.


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Let everything cook for about 20 minutes…


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And then add the glass noodles and let it cook until the noodles are done.


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As soon as the potatoes and noodles are done – you’re ready to serve!


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Enjoy!

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