안동찜닭Andong-jjimdak

• 1 kgchicken pieces on the bone 닭
• 100 gsweet potato glass noodles, soaked 30 minutes 당면
• 6 tbspsoy sauce 간장
• 3 tbspdark brown sugar or rice syrup 흑설탕·물엿
• 1 tbspoyster sauce (optional) 굴소스
• 2 tbspminced garlic and 1 tsp ginger 마늘·생강
• 2dried red chillies 건고추
• 2potatoes and 1 carrot, in chunks 감자·당근
• 1onion, 1 cucumber and 2 spring onions 양파·오이·대파
• 500 mlwater 물

Method

1. Blanch the chicken 3 minutes and drain.
2. Put the chicken, soy sauce, sugar, oyster sauce, garlic, ginger, chillies and water in a wide pot. Bring to the boil and cook 15 minutes.
3. Add the potatoes and carrot and cook 12 minutes.
4. Add the drained noodles and onion and cook 5 minutes, stirring, until the noodles turn glossy and dark.
5. Add the cucumber and spring onion in the last minute. Serve in the pot.

Cook's note

The cucumber sounds odd but its crunch is the Andong signature.