One Wok One Pot by Kwoklyn Wan (Quadrille, £16.99) Photography ©Sam Folan
Braised Chicken With Glass Noodles
Similar to the Korean Jjimdak, a dish that is thought to have originated from the city of Andong in the 1970s and 80s, the braised chicken and soft glass noodles in this dish soak up the spicy sweet soy-based sauce, giving you full flavour with every mouthful.
Serves
2
Preparation time:
30 minutes
Cooking time:
30 minutes
Ingredients
- 3 dried Chinese mushrooms, sliced
- 200g glass noodles
- 450g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1 tbsp white rice vinegar
- 2 large carrots, peeled and cut into 3cm cubes
- 3 spring onions, whites chopped into 5cm lengths, greens cut into rings
- 8 shallots, peeled and halved
- 2 whole red chillies, chopped into 2cm pieces
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- For the sauce
- 1 litre water
- 2 garlic cloves, minced
- 1 tbsp ginger paste
- 3 tbsp oyster sauce
- 80ml light soy sauce
- 2 tbsp Chinese rice wine
- 1 tbsp white rice vinegar
- 3 tbsp honey
- pinch of white pepper
- Equipment
- Casserole
Method
Begin by placing the dried mushrooms in a bowl and soaking them in boiling water for around 30 minutes to rehydrate. Drain, cut into slices and set to one side.
In another bowl, place the dried glass noodles and soak them in warm water for 10 minutes until soft. Drain and set to one side.
Next, place the chicken thighs in a bowl, add the salt and white rice vinegar. Cover with water and allow to soak for 30 minutes. This process will help to remove any impurities from the chicken and loosen the muscle fibres. Drain and set to one side.
Place the drained chicken and all the sauce ingredients into a three to four litre casserole, bring to the boil and then turn down to a simmer, placing on the lid and allowing to cook for five minutes. Next add the carrots, Chinese mushrooms, spring onion (scallion) whites, shallots and red chillies, bring back to the boil, then turn down to a simmer, cover and cook for a further 15 minutes.
Remove the lid and stir in the softened glass noodles, then continue to cook for another minute. Turn off the heat, drizzle with the sesame oil and garnish with toasted sesame seeds and spring onion greens.
