Andong Jjimdak (Braised Soy Chicken with Glass Noodles)

Method

1. 1
   • glass noodles120 g
   • water7 dl

   Soak the glass noodles — Cover the glass noodles with cold water and leave them to soak for 30 minutes, until they are bendy and opaque but still firm. Drain and set aside.

   ⏱30 min
2. 2
   • chicken drumstick8
   • water7 dl

   Blanch the drumsticks — Bring a pan of water to the boil, drop in the drumsticks for 3 minutes, then drain and rinse them under the tap. This washes off the grey scum that would otherwise cloud the braise.

3. 3
   • chicken drumstick8
   • onion1
   • garlic6
   • fresh ginger20 g
   • soy sauce1¼ dl
   • brown sugar3 tbsp
   • rice wine2 tbsp
   • black pepper½ tsp
   • water7 dl

   Mix the soy braising liquid — Whisk the soy sauce, brown sugar, rice wine, black pepper and water together. Put the drained drumsticks in a wide heavy pot with the onion, garlic and ginger, pour the liquid over and bring it to a rolling boil.

4. 4
   • chicken drumstick8
   • soy sauce1¼ dl

   Braise the chicken covered — Turn the heat down, cover and simmer for 20 minutes, turning the chicken once so both sides colour in the dark soy.

   ⏱20 min
5. 5
   • potato2
   • carrot1
   • soy sauce1¼ dl

   Add the vegetables and reduce — Add the potato and carrot, uncover, and simmer for another 20-25 minutes. The potato should be tender to a knife tip and the sauce reduced by about a third, thick enough to coat a spoon.

   ⏱25 min
6. 6
   • glass noodles120 g
   • soy sauce1¼ dl
   • fresh chilli2
   • spring onion4

   Finish the noodles in the sauce — Slide in the soaked noodles with the chilli and spring onion and cook for 3-4 minutes, lifting them through the sauce with tongs until they turn glassy and have drunk up most of the liquid.

7. 7
   • chicken drumstick8
   • glass noodles120 g
   • sesame oil1 tbsp
   • sesame seeds1 tbsp

   Sesame and serve — Stir in the sesame oil off the heat, scatter with sesame seeds and take the pot straight to the table so everyone can dig noodles out from under the chicken.