Ingredients with Measurements:
- 1 whole chicken, about 3-4 lbs
- 2 cups of water
- 1 cup of soy sauce
- 1 cup of brown sugar
- 1 cup of rice wine
- 1 cup of dried jujube (Korean dates)
- 1 cup of dried chestnuts
- 1 cup of dried persimmons
- 1 cup of pine nuts
- 1 cup of gingko nuts
- 1 cup of dried shiitake mushrooms
- 1 onion, sliced
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large steamer pot or a pressure cooker
Step-by-step instructions:
1. Rinse the chicken under cold water and pat dry with paper towels. Cut the chicken into 8-10 pieces.
2. In a large mixing bowl, combine water, soy sauce, brown sugar, rice wine, minced garlic, and sesame oil. Mix well until the sugar is dissolved.
3. Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Soak the dried jujube, chestnuts, persimmons, and shiitake mushrooms in water for at least 30 minutes or until they become soft.
5. In a large steamer pot or pressure cooker, add the marinated chicken and the soaked dried fruits and nuts. Add enough water to cover the chicken.
6. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and steam for 1 hour and 30 minutes or until the chicken is cooked through and tender.
7. Remove the chicken and fruits from the pot and arrange them on a serving platter. Garnish with pine nuts and gingko nuts.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour and 30 minutes
5. Temperature:
Low heat for steaming
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Protein: 40g
Carbohydrates: 40g
Fiber: 5g
Sugar: 30g
Sodium: 2000mg
Substitutions for ingredients:
- If you can't find dried jujube, you can use dried apricots or prunes instead.
- If you can't find dried chestnuts, you can use canned chestnuts or fresh chestnuts that have been boiled and peeled.
- If you can't find dried persimmons, you can use dried figs or raisins instead.
- If you can't find pine nuts or gingko nuts, you can omit them or use other nuts like almonds or walnuts.
Variations:
- You can add other vegetables like carrots, potatoes, or sweet potatoes to the pot.
- You can add more or less sugar depending on your taste preference.
- You can use chicken thighs or drumsticks instead of a whole chicken.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Soak the dried fruits and nuts in water before adding them to the pot to prevent them from burning.
- If using a pressure cooker, follow the manufacturer's instructions for cooking time and pressure.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a steamer or microwave until heated through.
Presentation ideas:
Arrange the chicken and fruits on a large platter and garnish with pine nuts and gingko nuts. Serve with steamed rice.
Garnishes:
Pine nuts and gingko nuts
Pairings:
Steamed rice, kimchi, and other Korean side dishes
Suggested side dishes:
Kimchi, stir-fried vegetables, steamed rice cakes, and Korean pancakes
Troubleshooting advice:
- If the chicken is not cooked through, steam for an additional 10-15 minutes.
- If the sauce is too salty, add more water or sugar to balance the flavor.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Suksilgwa Jjim is a traditional Korean dish that is often served during special occasions like weddings or holidays. It is believed to have originated from the royal court cuisine of the Joseon Dynasty.
Flavor profiles:
Sweet, savory, and nutty
Serving suggestions:
Serve hot with steamed rice and other Korean side dishes.
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Region: Korean