[healthy Meals] Andong Chicken

Name: [healthy Meals] Andong Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 whole pieces, cut into small pieces of 1 cm square Chicken breast; 1/4 teaspoon sea salt; 1/2 tsp Black pepper; 2 small roots, cut into small pieces carrot; 1 piece, cut into small pieces potato; 1/2, shredded Purple onion; 1-2 small roots or depending on personal preference, cut into sections Red pepper (optional); 4-6 pieces, cut into small pieces or slices Tricholoma or Shiitake; 3 large petals, sliced garlic; 1-3 tablespoons Soy sauce; A few drops Fish sauce; 1 tablespoon or add according to personal preference Korean Hot Sauce; 2 tablespoons honey; 1 tsp Fresh minced ginger; 1-2 tsp sesame oil; 1 stick, cut into small pieces Shallots; A handful White sesame; Some Sweet potato flour or dried shreds

by Sunny_Kreglo

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The Sunny version of Andong Chicken (Korean Braised Chicken) is not necessarily authentic but delicious. I replaced the sweet potato noodles with shredded tofu.
The two packs of Yunnan Shiping Yunsi that came back from thousands of miles away were so forgotten that they remembered to eat them. They were unqualified foodies.

It can be made with a whole chicken, of course I only used chicken breasts, which is relatively easy. The whole chicken should be blanched in advance.
The photo of this dish is a bit challenging. The scent of the green onions and sesame oil mixed from the pot pierced into the nose. I don't know how it feels like freshly cooked instant noodles.

[healthy Meals] Andong Chicken

1. Soak the dried shreds in cold water 30 minutes in advance; spread salt and black pepper evenly on the chicken pieces, cover with plastic wrap, and marinate at room temperature for 15 minutes.

2. After the pan is hot, put a little oil (cover the bottom of the pan thinly), put the onion shreds, do not turn it over and fry, fry for 3-4 minutes, until the bottom of the onion changes color; then turn it over, add garlic slices and chili, and continue Fry, stirring from time to time, until the onion is transparent and charred.

3. When frying onions, mix soy sauce, mirin/ cooking wine, fish sauce, hot sauce, honey, fresh ginger, and sesame oil in a small bowl.

4. Pull the onion to the side, add the chicken, and don't turn it until the bottom of the chicken becomes discolored, flip and fry until the whole chicken discolors, pour the juice prepared in step 3, and stir well.

5. Add carrots, potatoes, mushrooms, stir-fry, add 1 cup of water (if there are more vermicelli in a while, add more water), bring to a boil, cover the lid, and let it sit on low heat for 10-15 minutes.

6. Stir it after 10 minutes, add the vermicelli or dried shreds, boil, keep on low heat for 5-10 minutes, until all the ingredients become soft.

7. Sprinkle shallots, white sesame seeds, and sesame oil out of the pot, taste and season with salt as appropriate.

Tips:
1. Potatoes and carrots are not well cooked. Cut into small pieces to cook with everyone.
2. When the carrots and potatoes are cooked, the vermicelli/tofu shreds are well cooked, just put them before they are out of the pot.
3. Korean rice cakes, dried shreds, tofu shreds, sweet potato flour, vermicelli, wide noodles, and konjac are all good for cooking.
4. The scent of the scallions and sesame oil mixed in the pot is the finishing touch. Don't omit it. It is delicious with rice or pasta.
5. I used chicken breasts this time, but it can also be made from whole chickens. Chicken breasts are relatively easy to handle, and the whole chicken should be blanched in advance. Chicken thighs or whole chickens taste more tender, suitable for novices who lose fat. Don’t worry too much about chicken thighs being slightly more fat than chicken breasts. The overall calorie intake is the key. And the iron content of chicken thigh is slightly higher than chicken breast, which is suitable for girls with weaker physique.
6. Storage: sealed and refrigerated for 1-3 days. Eat again: microwave heating.