Pollo coreano braseado con cola

Ingredientes

• 2.2 lb bone-in chicken pieces, trimmed and cleaned
• 100 g Korean glass noodles (dangmyeon)
• 1 lb small whole potatoes (size of a baby fist. Cut into big chunks if large)
• 2 carrots (cut into 1 1/2" chunks)
• 1 large onion (diced)
• 4-7 dried red chillies or fresh chilies without the stem
• 2 cups cola (preferred Coca-Cola)
• 1/2 cup soy sauce
• 2 tablespoons sweet rice wine (mirim)
• 1 tablespoon minced garlic
• 1/2 teaspoon powdered ginger or 1 teaspoon fresh minced ginger

Preparación

1. 1

   Soak the Korean sweet potato noodles in warm water to soften. Set aside.

2. 2

   Bring water to boil in a medium pot. Add the chicken pieces and let the water come up to boil again. Remove the chicken from water. Set aside.

3. 3

   In a braising pot combiner Coke, soy sauce, rice wine, garlic, ginger together. Return the chicken to the mixture and add the dried chili.

4. 4

   Bring to boil. If you see any scums on the surface, scoop out with a spoon to get the clear sauce. When the whole thing comes to boil, add the potatoes, carrots and onions to the pot, and stir to coat evenly. Cover with a lid and simmer over medium-low heat for 20 minutes.

5. 5

   Raise heat to medium or medium-high, add the noodles and continue to cook for another 5-7 minutes, uncovered, stirring once or twice. When you see your sauce gets reduced by half and the vegetables are tender, it is done.

6. 6

   Let the stew rest for a few minutes before serving so the flavor will settle into everything in the pot. Serve warm with a little rice.