Soy sauce braised chicken (Jjimdak).
Braised-Steamed ChickenIngredients
- A moderate amount of chicken.
- Potatoes, a moderate amount.
- Carrots, in moderation.
- Onions, a moderate amount.
- 2 shiitake mushrooms.
- 2 green chili peppers.
- Soy sauce: 0.5 measuring cups.
- 2 tablespoons of minced garlic.
- 3 tablespoons of corn syrup.
- 1 tablespoon of ginger syrup (or ginger powder/minced ginger).
- 1 tablespoon of brown sugar.
- A pinch of pepper.
- 2 tablespoons of sesame oil.
Instructions
Blanch the chicken in boiling water with ginger (or bay leaves) for about a minute, then rinse thoroughly under cold running water.
Cut the potatoes, carrots, shiitake mushrooms, onions, green chili peppers, and green onions into bite-sized pieces.
Combine soy sauce, minced garlic, corn syrup, ginger syrup, brown sugar, and black pepper to create a marinade.
After washing the chicken, add the marinade and stir-fry for a short time.
Add water and bring to a boil. Once it boils, reduce the heat to medium and simmer for 25 minutes.
Add thinly sliced potatoes and carrots and cook until tender.
Add the remaining vegetables (shiitake mushrooms, green onions, and Thai chili peppers) and bring to a boil over high heat.
Finally, drizzle with sesame oil and serve immediately.