Nutritious and simple Korean Andong stewed chicken, an absolute must-have with rice.

Method

1. 01

   Step 1

   Soak the glass noodles in water for about 1 hour.

   

2. 02

   Step 2

   Cut carrots

   

3. 03

   Step 3

   Cut potatoes into chunks

   

4. 04

   Step 4

   Chop onions

   

5. 05

   Step 5

   Chop scallions

   

6. 06

   Step 6

   Cut green chili peppers

   

7. 07

   Step 7

   Cut red chili peppers

   

8. 08

   Step 8

   Pour soy sauce into the chicken thigh meat

   

9. 09

   Step 9

   Add sugar

   

10. 10

    Step 10

    Sprinkle with pepper

    

11. 11

    Step 11

    Mix well

    

12. 12

    Step 12

    Marinate for 5 minutes

    

13. 13

    Step 13

    Put minced garlic in a bowl

    

14. 14

    Step 14

    Add minced ginger

    

15. 15

    Step 15

    Pour in soy sauce and sake

    

16. 16

    Step 16

    Pour in the syrup

    

17. 17

    Step 17

    Add pepper

    

18. 18

    Step 18

    Add salt

    

19. 19

    Step 19

    Pour sesame oil into the pot and add the marinated chicken thighs.

    

20. 20

    Step 20

    Add the prepared carrots and potatoes

    

21. 21

    Step 21

    Add garlic

    

22. 22

    Step 22

    Pour in clean water

    

23. 23

    Step 23

    Pour in the prepared sauce

    

24. 24

    Step 24

    Simmer over medium heat for 18 minutes

    

25. 25

    Step 25

    Add the soaked vermicelli

    

26. 26

    Step 26

    Add scallions, onions, and green and red chili peppers.

    

27. 27

    Step 27

    Korean Andong stewed chicken is ready.