Korean Andong Jjimdak (Chicken Stew) 韓式安東燉雞
Every time I go to my usual Korean restaurant in Dubai, I always love to order this Andong jjimdak, chicken stew. Don’t know why, they are just chicken stew with noodles, but they are soooooo yummy. And every time it comes with a big bowl of chicken and we can never finish it. So I change my strategy and order it takeaway after I finish a meal there. Perfect for lunch hehe!
They are very easy to make, simple but healthy and delicious. The best part is the Korean glass noodles, they are chewy and absorb all the sauce. So delicious! Perfect to serve with rice too, yes, double-carbs, why not?!
韓國安東燉雞是我非常喜歡吃的料理，每次到韓國餐廳都必點這個！雖然好味但一大鍋，每次都吃不完。但打包了就成為翌日的美味午餐。
一大鍋有雞有蔬菜有粉絲，微辣開胃。那個醬汁超美味又下飯，簡單美味又飽足！
Soak the Korean glass noodles in water for 30 minutes.
Add oil in hot pot, cook the chicken until both sides are golden. Then add in water, soy sauce, Korean chilli flakes，cook for 20 minutes under medium heat.
Then add in potato, carrot and onion, cook for 10 minutes more. Season with sesame oil, sugar, black pepper, glass noodles and spring onions. Cook until glass noodles are cooked. Enjoy!
先將韓式粉絲浸開水30分鐘。
燒熱鍋後下油，下雞肉煎至兩邊金黃色。然後下水、生抽、韓式辣椒粉，用中火煮20分鐘。
下馬鈴薯、紅蘿蔔和洋蔥，再煮10分鐘。再下麻油、糖、黑胡椒粉、粉絲和青蔥，再煮至冬粉熟透即成！
- 1 kg chicken
- 1-2 potato
- 1-2 carrot
- 1/2 onion
- spring onion
- 1 tsp minced garlic
- 100 g korean glass noodles
- 100 ml soy sauce
- 1 tsp sugar
- black pepper, to taste
- 1 tbsp sesame oil
- Korean chilli flakes, to taste
- 1 公斤 雞肉
- 1－2 個 馬鈴薯
- 1－2 條 紅蘿蔔
- 適量 青蔥
- 1 茶匙 蒜蓉
- 100 克 韓式粉絲
- 100 毫升 生抽
- 1 茶匙 糖
- 適量 黑胡椒粉
- 1 湯匙 麻油
- 少許 韓式辣椒粉(可省略)
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Soak the Korean glass noodles in water for 30 minutes.
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Add oil in hot pot, cook the chicken until both sides are golden. Then add in water, soy sauce, Korean chilli flakes，cook for 20 minutes under medium heat.
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Then add in potato, carrot and onion, cook for 10 minutes more. Season with sesame oil, sugar, black pepper, glass noodles and spring onions. Cook until glass noodles are cooked. Enjoy!
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