Andong Braised Chicken(Korean Cuisine) #kfood

Ingredients

Chicken thinghs 2 Pounds
Rice cakes 2 ounces
Glass noodles 2 ounces
Carrot 1 medium size
Cucumber 1 medium size

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Sauce

Rice Syrup 1/4 cup
Mirim 2 Table spoon
Soy sauce 2 Table spoon
Dark soy sauce 1 Table spoon
Garlic Soy sauce 1 Table spoon
Oyster Sauce 1 Table spoon
Beef powder(seasonings) 1tea spoon
spicy chili pepper 1/4 cup

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Direction
Prep
1. soak glass noodles and rice cake “떡볶이떡” in cold water for at least one hour

2. Slice carrot and Cucumber

3. Finely Chop garlic and ginger

4. Slice boneless chicken thighs into bite size
※ You can use any parts of the chicken you like, But thighs have better texture and taste
※ Use rice syrup for sweetners. Never use sugar
※ You can use good amounts of garlic. You get vetter flavor
※ Use boneless chicken thighs Better texture and taste
※ You have to use dried red pepper. Appetizing, Feeling Good

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How to make
1. Place a large pan over medium righ heat
Add enough oil to cover the bottom of the pan

2. Add ginger and spicy dried
Stir several times until fragrant

3. Add chicken and stir another minute

4. Pour rice Syrup over the chicken turn them over several times
※ when addings both sweetners and salt, sweetmers ghould be added first

5. Add half of the minced garlic with carrot and cucumber
I am adding garlic twice to get a better fresh flavor of garlic

6. Add a cup of water

7. Bring them to a boil uncovered for about 10 minutes

8. Put in the drained noodles and rice cakes
Continue to boil another 5 minutes until rice cakes cooked.

9. Put in the remaining garlic and stirr another minute

10. Sprinkle black pepper beef powder, and sesame oil

#Braised Chicken #KoreanCuisine #KFOOD