@thesilverchef: Jjimdak, Korean braised chicken. One of our absolutely most favourite of dishes today. And it’s a dish that’s fit for a Joseon king. Have your joined our little @youtube channel yet? Follow the link above on our profile page 👆 Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day. To make the Jjimdak, sauté a handful of spinach with some perilla seed oil and a pinch of salt in pan until the vegetables are lightly cooked. Add 2 tsp of perilla seed oil to a fresh wok and heat up the oil. Add 1 stalk chopped leek, 6 cloves peeled garlic and 4 slices ginger and sauté for a few minutes until aromatic. Add 300g chopped boneless chicken leg with skin on and brown the chicken pieces. Once the chicken is browned, add 4 tbsp of mother sauce and mix well. Add 300ml of prawn stock. You may substitute with chicken or vegetable stock. Add 60g sliced carrot, 2 shiitake mushrooms that have been quartered and 60g sweet potato. Simmer for 15 to 20 minutes until the potatoes and carrots are soft. Add 60g Korean glass sweet potato noodles and cook for another 5 minutes until the noodles are soft. Plate the braised chicken and place the sautéed spinach on top. Finish by sprinkling some almond flakes on top. We hope you will enjoy making and savouring this amazingly delicious and nutritious classic Korean chicken dish that is also fit for a Joseon king. #jjimdak #dakjjim

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Sunday 14 August 2022 23:16:14 GMT