Ingredients with Measurements:
- 1.5 lbs of chicken (cut into bite-sized pieces)
- 1 large potato (peeled and cut into chunks)
- 1 large carrot (peeled and cut into chunks)
- 1 onion (sliced)
- 1/2 cup of soy sauce
- 1/2 cup of rice wine
- 1/4 cup of sugar
- 1/4 cup of honey
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sesame oil
- 1/2 teaspoon of black pepper
- 1 cup of water
- 1 cup of mozzarella cheese (shredded)
- 1/4 cup of green onions (chopped)
Special equipment needed:
- Large pot or wok
- Cheese grater
Step-by-step instructions:
1. In a large pot or wok, add the chicken, potato, carrot, and onion.
2. In a separate bowl, mix together the soy sauce, rice wine, sugar, honey, garlic, ginger, sesame oil, black pepper, and water.
3. Pour the sauce over the chicken and vegetables in the pot or wok.
4. Bring the mixture to a boil over high heat.
5. Reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Preheat the oven to 350°F.
7. Transfer the chicken and vegetables to a baking dish.
8. Sprinkle the shredded mozzarella cheese on top of the chicken and vegetables.
9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Boiling temperature for the chicken and vegetables
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 35g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Soy sauce can be substituted with tamari or coconut aminos
- Rice wine can be substituted with dry sherry or white wine
- Sugar can be substituted with honey or maple syrup
- Mozzarella cheese can be substituted with cheddar or Monterey Jack cheese
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture
- Use bone-in chicken for a richer flavor
- Add gochujang (Korean chili paste) for a spicy kick
Tips and tricks:
- Cut the chicken and vegetables into bite-sized pieces for even cooking
- Let the chicken and vegetables simmer for at least 30 minutes to allow the flavors to meld together
- Use a cheese grater to shred the mozzarella cheese for easy melting
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or oven until heated through
Presentation ideas:
- Serve the Cheese Andong Jjimdak in a large bowl or on a platter
- Garnish with chopped green onions for a pop of color
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or noodles
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Korean pancake (jeon)
Troubleshooting advice:
- If the sauce is too salty, add more water or sugar to balance out the flavors
- If the chicken and vegetables are not cooked through, let them simmer for a few more minutes until tender
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Andong Jjimdak is a popular Korean dish that originated in the city of Andong in the Gyeongsangbuk-do province. It was traditionally made with chicken, vegetables, and a soy sauce-based sauce.
Flavor profiles:
- Savory, sweet, and slightly spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Korean