Andong Jjimdak Braised Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 55 min · Chicken · dairy-free, high-protein
424 cal
30g protein
40g carbs
16g fat
per serving · estimated
Ingredients
- 1 lb bone-in chicken pieces
- 1/4 cup soy sauce
- 1 1/2 tbsp brown sugar
- 2 oz sweet potato glass noodles (dangmyeon)
- 1 medium potatoes, chunked
- 1 carrots, chunked
- 2 dried red chilies
- 3 cloves garlic cloves, minced
- 1 inch ginger, sliced
- 2 stalks green onions
Method (tap to check — screen stays awake)
- Blanch chicken pieces in boiling water 3 minutes and drain to clean them.
- Combine soy sauce, brown sugar, garlic, ginger, chilies, and 2 cups water in a pot.
- Add chicken, potatoes, and carrots and bring to a boil, then simmer covered 20 minutes.
- Soak glass noodles in warm water 10 minutes until pliable.
- Add noodles to the pot and cook uncovered 8 minutes until chicken reads 175F and sauce thickens.
- Stir in green onions and serve over rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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