Making Dakjjim (닭찜) / Braised Chicken with Noodles & Vegetables
The good thing about having a food blog is you rarely eat one dish on repeat. The bad thing about having a food blog is you don’t eat one dish often enough. I can count the number of recipes on this blog that I’ve cooked again and tweaked for my own eating pleasure - the hotteok (stuffed with mozzarella this time), ginger ale, kongnamul-bap (sans minced beef), cherry cheesecake, devil’s food cake and the breakfast pizza. That’s about it, I think. It i’m not sure why it has come to that, but perhaps it’s because other recipes require quite a hassle to gather all the ingredients and takes some time to make. Which is why I’m striving to change that, starting with this dish of braised chicken with vegetables and noodles. The shops around our area are not yet open due to the Eid festivities, so this was done with whatever vegetables could be dug out of the fridge. Simple, yet satisfying.
DAKJJIM (닭찜) / BRAISED CHICKEN WITH VEGETABLES (serves 4):
[ 4 boneless, skinless chicken breast (you can also use chicken breast or thigh with the bone in) + 2 tablespoon vegetable oil + 2 medium potatoes + 1 medium carrot + 1/2 large onion + 1 cucumber + 3 -4 mushroom caps (shiitake, button mushrooms etc) + 2 spring onions + 3 - 4 dried whole red chili peppers + half each of red, green and yellow (or any colour) bell peppers + 3 ounces starch noodles ] FOR GARNISH: spring onions, thinly sliced across the length and put into cold water until ready to use + sesame seeds + 1/2 tablespoon sesame oil
[ 4-5 garlic cloves, minced + 1 teaspoon grated ginger + 1/3 cup soy sauce + 2 tablespoons dark brown sugar + 2 tablespoons oyster sauce (if not available - use a little more soy sauce) + 1/4 teaspoon black pepper + 2 tablespoons corn syrup+ 2 1/2 cups water ]
Soak the noodles in cold water and set aside.
Combine all the sauce ingredients except the minced garlic and ginger in a bowl. Set aside.
Heat up a wok or a shallow skillet. Add 2 tablespoons of vegetable oil.
Cut 2-3 dried red peppers into ½ inch long pieces. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out. Set aside.
Add the chicken. Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes. Add minced garlic and ginger and stir for a minute.
Add the potato chunks, the sauce, and 2½ cups of water. Cook for 10 minutes over high heat with the lid closed. Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
Add soaked and drained starch noodles, sliced red pepper, green chili peppers, mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
Turn off the heat and season with ground black pepper to and sesame oil to taste. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.