Korean Steamed Chicken With Vegetables Recipes

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• On medium-high heat, boil the water (5 cups) in a medium sized pot. Once it's rolling boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
• In a clean pot (I used this braising pot), add the chicken and the sauce. Boil them over medium-high heat for about 10 mins, covered.
• Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.
• Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
• Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

KOREAN STEAMED CHICKEN WITH VEGETABLES

Steps:

• Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
• When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
• Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
• Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
• Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.