Spicy Braised Chicken Recipe (Dakdoritang)
The college entrance exam ended yesterday.
I feel a sense of liberation, at least mentally.
And at the same time, the house is going to be bustling from today.
My eldest child is home, and I was wondering what to make.
Among the foods they usually like,
they especially enjoy Dakdoritang, so I made it with plenty of ingredients for a hearty meal.
This alone makes a bowl of rice disappear in an instant!
Just looking at it makes your mouth water!
I added plenty of green and red chili peppers,
which added a slightly spicy flavor that made it even more appetizing.
On chilly days like these, it's a nourishing and satisfying dish.
Ingredients:
* Measurement = Rice spoon (1 = 10ml)
1 whole chicken (900g)
Potatoes 250~260g (after trimming)
Onions 225~230g
1 stalk of green onion
Carrots 70~75g
1 green and 1 red chili pepper each (optional)
+ For blanching the chicken:
A splash of Soju
Water to cover
+ Dakdoritang Sauce:
9 spoons of soy sauce
4 spoons of red pepper powder
3 spoons of brown sugar
2 spoons of minced garlic
Pepper powder (optional)
Salt (optional)
600ml water
Instructions:
1. Make the Dakdoritang Sauce
Before preparing the chicken,
make the Dakdoritang sauce first.
Add 2 spoons of minced garlic,
4 spoons of red pepper powder,
9 spoons of soy sauce,
and pepper powder (optional).
Mix well.
Mixing the red pepper powder with the sauce like this
helps to eliminate its raw smell.
2. Prepare and cut the ingredients (vegetables)
The vegetables to add are:
Potatoes 250~260g (after trimming)
Onions 225~230g (after trimming)
1 stalk of green onion
Carrots 70~75g
1 green and 1 red chili pepper each (optional)
Prepare and cut them into bite-sized pieces as shown above.
For the potatoes, cut them in half and round off the edges.
For the carrots, cut them into appropriate sizes and round them off as well.
This prevents the potatoes and carrots from falling apart while cooking.
Since the green chili peppers are small,
I prepared 3 of them, but you can prepare 1~2 depending on your preference.
3. Wash the Chicken
Now, let's prepare the main ingredient, the chicken.
I prepared a No. 9 size chicken (900g).
The upper right image shows the process of removing the internal organs and washing the chicken.
At this time, I cut off the tips of the chicken wings.
4. Blanch the Chicken
Put the washed chicken in a pot,
add enough water to cover it,
and if you have any leftover soju, add about 30~40ml.
Then, on the highest setting of a small burner,
stir and blanch the chicken.
Blanch until the surface is cooked and no blood comes out.
Then, rinse each piece thoroughly under running water
and drain the water in a strainer.
5. Add Blanched Chicken to Pot and Boil (+ Water, Brown Sugar)
Now that everything is ready,
put the blanched chicken in a pot,
add 600ml of water and 3 spoons of brown sugar (leveled),
cover and bring to a boil over high heat.
When it starts to boil as shown in the upper right image,
6. Add Sauce (+ Ingredients), Boil
Add all of the pre-made sauce,
potatoes, onions, carrots, and green onions (reserve a little green onion for garnish).
Mix well, cover, and
start boiling on the highest setting of a small burner!
When it starts to boil as shown above,
reduce the heat to level 7,
cover and set a timer for 20 minutes.
I actually wanted to cook it covered for a bit longer,
but there was so much broth that it kept boiling over ;;
So, after about 9 minutes,
I opened the lid and continued to boil it.
I kept the heat at the same level.
The broth gradually thickens,
and the sauce is absorbed.
Stir occasionally while cooking.
7. Add Salt to Taste
After about 20 minutes,
I thought it would be more delicious if it was reduced a bit more,
so I cooked it for an additional 5 minutes.
Of course, I cooked it with the lid open this time as well.
Then, I tasted it and it was bland,
so I added a little salt to adjust the seasoning.
You can skip this step, or add it to your liking to adjust the seasoning.
8. Add Green Onion, Green Chili Pepper, Red Chili Pepper
Lastly, for garnish,
add the reserved green onion
along with the sliced green and red chili peppers to finish.
9. Completion (Plating)
This is how it looks when served on the table.
The sauce looks rich and well absorbed into the chicken, right?
And look at those potatoes, they look so delicious!!
Personally, I like potatoes more than meat,
so I added a little extra this time.
My eldest child enjoyed it with rice~
I tried two potatoes and felt full without even eating rice.
Especially since I added plenty of onions and green onions,
the broth was sweet and slightly spicy,
making it a great match for rice and perfect as a side dish for alcohol.
Among the affordable chicken dishes,
this flavor with the rich sauce
is sure to be loved in any home.
Especially during the winter, it's perfect as a hot soup dish.
Refer to the recipe and make it deliciously~
Source :https://blog.naver.com/psy9133/224075823157
No comments yet.
