Ingredients with Measurements:
- 2 lbs of chicken (cut into bite-sized pieces)
- 1 onion (sliced)
- 1 carrot (sliced)
- 1 potato (peeled and cut into chunks)
- 1 sweet potato (peeled and cut into chunks)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup of pineapple chunks
- 1/2 cup of ketchup
- 1/4 cup of soy sauce
- 1/4 cup of rice wine
- 1/4 cup of sugar
- 1/4 cup of vinegar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the onion, carrot, potato, sweet potato, red bell pepper, and green bell pepper to the pot and stir to combine.
4. In a mixing bowl, whisk together the ketchup, soy sauce, rice wine, sugar, vinegar, minced garlic, and minced ginger.
5. Pour the sauce over the chicken and vegetables in the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 30-40 minutes, or until the chicken and vegetables are tender.
8. In a small bowl, whisk together the cornstarch and water to make a slurry.
9. Add the slurry to the pot and stir to thicken the sauce.
10. Add the pineapple chunks to the pot and stir to combine.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the chicken and vegetables
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 12g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef
- Pineapple chunks can be substituted with canned mandarin oranges or fresh mango
- Rice wine can be substituted with dry sherry or white wine vinegar
Variations:
- Add sliced mushrooms to the pot for an earthy flavor
- Use honey instead of sugar for a sweeter sauce
- Add chili flakes for a spicier dish
Tips and tricks:
- Cut the chicken and vegetables into similar-sized pieces for even cooking
- Use a slotted spoon to remove excess oil from the pot before adding the sauce
- Garnish with chopped green onions or sesame seeds for added flavor and texture
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve in a large bowl or platter for family-style dining
- Garnish with fresh herbs or sliced vegetables for added color
Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced red chili peppers
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed bok choy
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
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
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, soy sauce, and vegetables, but has since evolved to include a variety of ingredients and flavors
Flavor profiles:
- Sweet and sour
- Umami
- Savory
Serving suggestions:
- Serve with steamed rice and a side of kimchi for a complete meal
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Region: Korean