Jjimdak (Korean Steamed Chicken)

Crazy me didn't had enough of Korea. I have just touched down from Seoul late last night and here I am cooking Korean food again. Well, this was my favourite dish throughout my week long holiday and have terribly regretted not going back for a 2nd round. So here I am trying my best to replicate the exact flavours in my own kitchen. Unfortunately I am not a good imitator but the dish turned out to be pretty good, according to my sister. I am not a fan of white meat and hence I chose to use only dark meat in this dish. You can use half a chicken if preferred.

Serves 2

5                                    chicken wings, separated into wings and drumlets
2 tablespoons                cooking oil
6 cloves                         garlic, minced
1 tablespoon                  ginger, minced
6                                    dried chilli, cut into smaller pieces
1                                    red chilli, sliced
1                                    carrot, sliced
1 large                           yellow onions, quartered
3                                    potatoes, skinned and quartered
6                                    spring onions, cut into 2-inches long
1 tablespoon                  toasted sesame seed
200g                              cellophane noodles, soaked and drained
3 cups                            water
1 tablespoon                  sesame oil
                                      ground white pepper


3 tablespoons                 light soy sauce
1 tablespoons                 dark soy sauce
2 tablespoons                 oyster sauce
2 tablespoons                 sugar


Heat a skillet with 2 tablespoons of cooking oil. Add in the dried red chilli and fry for until fragrant, taking care not to burn the chillies. Remove the chilli and set aside.

Add in the chicken pieces and stir fry for about 3 to 5 minutes. Add in the minced garlic and ginger and fry for another 2 minutes.

Pour in the sauce mixture, 3 cups of water and the prepared potatoes. Bring to boil for 10 minutes.

Add in the carrot, onion and cover with lid. Boil for another 5 to 8 minutes.

Stir in the cellophane noodles and boil for another 3 to 5 minutes until the sauce has reduced and thickened.

Remove from heat and stir in the spring onions, 1 tablespoon of sesame oil, a dash of ground white pepper.

Garnish with toasted sesame seeds and more spring onions, if desired.

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