Ingredients with Measurements:
- 2 pounds of chicken (bone-in, skin-on)
- 1 cup of sliced carrots
- 1 cup of sliced potatoes
- 1 cup of sliced onions
- 1 cup of sliced scallions
- 1 cup of sliced rice cakes
- 1 cup of water
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of cooking wine
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 teaspoon of black pepper
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the chicken under cold water and pat dry with paper towels. Cut the chicken into bite-size pieces.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the sliced carrots, potatoes, onions, scallions, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.
4. In a separate bowl, mix together the soy sauce, sugar, cooking wine, sesame oil, and black pepper. Pour the mixture over the chicken and vegetables in the pot.
5. Add the sliced rice cakes and water to the pot. Stir everything together until well combined.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Once the dish is cooked, remove the lid and continue to simmer for another 5-10 minutes to thicken the sauce.
8. Serve the Rice Cake Andong Jjimdak hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the dish
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 14g
- Carbohydrates: 38g
- Protein: 35g
- Sodium: 1250mg
- Sugar: 12g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Rice cakes can be substituted with udon noodles or sweet potato noodles.
- Cooking wine can be substituted with chicken broth.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Make it spicier by adding gochujang (Korean chili paste) or red pepper flakes.
- Use boneless, skinless chicken for a healthier option.
Tips and tricks:
- To make the dish more flavorful, marinate the chicken in the soy sauce mixture for at least 30 minutes before cooking.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot. Stir well and continue to simmer until the sauce thickens.
- If the dish is too salty, add a splash of water and a pinch of sugar to balance out the flavors.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in a large bowl or platter with steamed rice on the side.
- Garnish with sliced scallions or sesame seeds for extra flavor and visual appeal.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
- Pair with a light and refreshing cucumber salad or bean sprout salad.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Cucumber salad
- Bean sprout salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, simmer for an additional 5-10 minutes until fully cooked.
- If the vegetables are too soft, add them to the pot later in the cooking process.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Andong Jjimdak is a traditional Korean dish that originated in the city of Andong in the Gyeongsangbuk-do province. It was originally made with chicken, potatoes, and carrots, but has since evolved to include other vegetables and ingredients.
Flavor profiles:
- The dish is savory, slightly sweet, and has a mild spiciness from the black pepper and garlic.
Serving suggestions:
- Serve the dish family-style in a large bowl or platter for everyone to share.
- Pair with a cold beer or a glass of white wine for a refreshing drink.
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Region: Korean