Korean Andong Stewed Chicken

Overview

Andong stewed chicken is a relatively rare dish in Korean restaurants in China, but Koreans like to eat it very much. If you like it spicy, add some chili sauce for color.

Tags

• hot dishes
• chicken
• cooking wine
• ginger puree
• glucose
• green chili
• green onions
• korean fans
• korean rice cake
• light soy sauce
• minced garlic
• old soy sauce
• onions
• oyster sauce
• potatoes
• sesame oil
• spinach
• white sesame
• white sugar
• carrot
• pepper
• red pepper
• water

Ingredients

Steps

1. 1 Drain the water from the chicken, then add cooking wine, 1/4 spoon of salt and black pepper, marinate for half an hour and set aside.

   

2. 2 Soak the vermicelli and rice cake until soft and set aside. Cut carrots and potatoes into large pieces. Cut the onion into eight pieces and the pepper into small pieces.

   

3. 3 After the water is boiled, add the chicken pieces and simmer, so mix the seasoning and pour in 1/2 of it. Bring to a boil. Add potatoes and carrots and continue cooking.

   

4. 4 Add potatoes, carrots and onions, add the remaining 1/2 of the seasoning, add water and continue cooking. 5. After about 20 minutes, add: rice cake,. Chili and green onions, turn to medium heat and wait. Add vermicelli and spinach and continue cooking.

   

5. 5 Wait until the spinach becomes slightly soft, then put it on a plate and sprinkle with sesame oil and white sesame seeds.