Andong Jjimdak Braised Chicken

Korean · 55 min · Chicken · dairy-free, high-protein

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Ingredients

• 2 lb bone-in chicken pieces
• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 4 oz sweet potato glass noodles (dangmyeon)
• 2 medium potatoes, chunked
• 2 carrots, chunked
• 4 dried red chilies
• 6 cloves garlic cloves, minced
• 1 inch ginger, sliced
• 3 stalks green onions

Method

1. Blanch chicken pieces in boiling water 3 minutes and drain to clean them.
2. Combine soy sauce, brown sugar, garlic, ginger, chilies, and 2 cups water in a pot.
3. Add chicken, potatoes, and carrots and bring to a boil, then simmer covered 20 minutes.
4. Soak glass noodles in warm water 10 minutes until pliable.
5. Add noodles to the pot and cook uncovered 8 minutes until chicken reads 175F and sauce thickens.
6. Stir in green onions and serve over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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