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Andong Chicken Stew, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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ANDONG CHICKEN STEW

INGREDIENTS :

1 kg chicken thigh, 300g potato, 300g carrot, 4 onions (large), 6 cloves of garlic, 2 red chili peppers, 1 stalk of spring onion, 1 pack of Korean sweet potato vermicelli, 1T roasted sesame seeds, some salt, 2T oil.


SEASONINGS:
2T soy sauce, 2T Korean hot red pepper paste, 1/2T sesame oil, 2T chongju, 2T grain syrup, 1/2 tsp Korean hot red pepper powder, 1T ground white pepper.

PREPARATION :

1. Peel, rinse and mince garlic.
2. Add seasonings and the garlic to a mixing bowl; Stir till well mixed.
3. Rinse chicken thigh in running water for few minutes; Blanch in boiling water with some salt for 30 seconds; Lift the chicken thigh up immediately and rinse in cold running water till cool; Drain; Discard the skin; Cut into pieces; Arrange the chicken in a container; Pour the seasonings mixture over the chicken; Chill in the fridge for at least 1 hours.
4. Soak Korean sweet potato vermicelli in water for 30 minutes.
5. Peel, rinse and cut off both ends of carrots; Cut into slices.
6. Peel, rinse and cut potatoes into chunks.
7. Rinse spring onion; Cut off any roots; Julienne.
8. Rinse red chili peppers; Discard the stems and seeds; Julienne.
9. Peel, rinse and julienne onion.
10. Lift the Korean sweet potato vermicelli up; Blanch in boiling water for few minutes (following the package instruction); Lift the vermicelli up immediately and rinse in cold running water till cool; Drain.
11. Add 1T oil to a casserole; Heat over a high heat; Turn to a low heat; Add the onion; Stir-fry over a low heat till fragrant; Set the onion aside; Add 1T oil to the casserole; Add the chicken together with all the marinade; Stir-fry over a low heat for 7 minutes; Turn to a medium heat; Add the potatoes and the carrots; Stir-fry over a medium heat for 5 minutes; Turn to a low heat; Return the onion to the casserole; Add the red chili pepper; Cover the casserole with its lid; Cook over a low heat for 45 minutes.
12. Remove the lid of the casserole from the step 11; Stir briefly; Add the Korean sweet potato vermicelli; Cook over a low heat for 3 minutes; Stir briefly; Add most of the spring onion; Cook over a low heat for 4 minutes; Turn off the heat; Sprinkle with roasted sesame seeds; Garnish with the remaining spring onion.