Andong Jjimdak (Steamed Chicken Of Andong)

Ingredients

• 400 g chicken (I used a mix of drumettes & wingettes)
• 2 cups water (to parboil the chicken)
• 1 large potato (cut into 1 inch pieces)
• 1 large carrot (chopped into 1/2 inch rounds)
• 1 large brown onion (cut into 1 inch pieces)
• 10-15 dried red chillies (according to taste)
• 1 cup daikon (cut into 1 inch slices)
• 1 cup fresh or dried mushrooms of choice (quartered)
• 1/2 cup spring onions (sliced)
• 1&1/2 cup water
• 1/2 cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp garlic (grated)
• 1/2 tbsp ginger (grated)
• 2 tsp sesame oil
• 1/4 tsp ground black pepper
• 1/8 tsp salt (optional, to taste)

Instructions

1. 1

   --- Steps To Make ---

2. 2

   On medium high heat, boil water in a medium sized pot to parboil the chicken for 1 min, skim off any fat & drain the water.

3. 3

   Add sauce to the chicken, boil over medium high heat for 10 mins (covered)

4. 4

   Add potatoes, carrots, onions, daikon & chillies, stir & boil for 10 mins (covered)

5. 5

   Add mushrooms, spring onion, salt & pepper (plus rehydrated noodles if using) & simmer until everything is cooked to desired doneness.

6. 6

   Taste to adjust seasoning, sprinkle with toasted sesame seeds (I didn't) & chopped spring onion, then serve with rice & side dishes of choice.