This week has been a long and tiring week though it's a short work week as it is the country's National Day on Sunday and given that we are 50 years old this year, we are given a special Jubilee Day on Friday too. That means we don't work on Friday and Monday, yippee!!!
Given this long long holiday, I have intentions of totally resting and relaxing as much as I can. However, I realised that I have so many backlogged posts that I think I should really get to them so that people who like the recipes can try them too. Yes, I'm serious about my food and so should you too ;)
Sometime last month, I made Dakjjim. You may wonder what is Dakjjim. It is a Korean dish from the province of Andong that is, simply braised chicken with vegetables. You may note that this is a really good one-pot dish for a cold, windy day.
This recipe is adapted from maangchi. If you like Korean recipes, you should check out her recipes. They are really quite good.
1 kg or packet of chicken wings or parts
100g sweet potato starch noodles
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice syrup or corn syrup
1 tbsp dark brown sugar
1-2 tbsp vegetable oil
1 inch of ginger, cut into slices
ground black pepper
2-3 dried red pepper or chilli, cut (depending on the spicyness level you can take)
3 small to medium sized potatoes
1-3 cloves minced garlic
1-3 stalks green onions or spring onions
1 box white mushrooms
green chilli peppers (optional)
red chilli peppers (optional)
2.5-3 cups water
- Trim any excess fats from the chicken parts or wings and rinse the chicken in cold water and soak it for a few minutes before draining. Then set aside.
- Soak the sweet potato starch noodles in cold water till soft.
- Combine the soy sauce, oyster sauce, corn syrup and brown sugar in a bowl and mix well.
- Cut all the vegetables into cubes or bite sizes.
- Heat up the wok and pour the vegetable oil.
- Stir fry for 10-15 seconds and take them out.
- Add the chicken parts and stir fry them then continue to turn them after a few minutes.
- Add minced garlic and ginger and stir for a minute.
- Add the potatoes and sauce together with 2-3 cups of water. Cook for 10 minutes over high heat and cover the lid of the wok.
- Open the lid, add the carrots and onions and continue cooking for about 10 minutes but this time, keep the lid open.
- Finally, add the soaked sweet potato noodles, sliced red pepper (optional), green chilli peppers (optional), white mushrooms and cucumber.
- Keep stirring for 7 to 10 minutes over high heat until the sweet potato noodles look translucent and the braising liquid have thickened.
- Turn off the heat and add the ground pepper and sesame oil.
- Serve while hot with some sliced green onions and sesame seeds.
It was such a delicious one-pot meal that every single drop of it was slurped up by Mr G. At the end of dinner, he said this dish you can cook over and over again, I will definitely finish it up. Haha!! That is definitely better than any comment you can get about it ;)