Korean Food Gungjung dakjjim 닭찜 Royal Braised Chicken

Royal Braised Chicken Gungjung dakjjim 닭찜 

Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) are a cooking term for "braise" or "steam." So dakjjim is additionally called jjimdak. 

There are a couple of various forms of jjimdak in Korean food, contingent upon the locale it originates from and the fixings utilized. The famous Andong jjimdak is a unique dish from the city of Andong. This dakjjim formula that I'm acquainting with you today is Andong style, which such a variety of individuals have asked. I'll post a hot and hot dakjjim (called dakbokkeumtang or dakdoritang) formula some time or another later on. 

Korean Food Gungjung dakjjim 닭찜 Royal Braised Chicken

How to Fixings Gungjung dakjjim 닭찜

• 1 entire chicken, 
• 2 Tsp onion juice, 
• 2 Tsp jeongjong (refined rice wine), 
• 2 cloves garlic, 
• 1/2 scallion, 
• 1 Korean bean stews pepper 

Sauce:

• 4 Tsp soy sauce, 
• 1 Tsp clam sauce, 
• 3 Tsp sugar, 
• 2 Tsp minced garlic, 
• 1/2 Tsp minced ginger, 
• 2 Tsp Jeongjong (refined rice wine), 
• 2 Tsp cooking rice wine, 
• *2/3 Tsp intensely hot pepper powder, 
• 1/4 tsp dark pepper, 
• 1 Tsp sesame oil, 
• 12 chestnuts, 
• 8 daechu (dates or jujubes) 
• 4 pyogo a/k/a Shiitake mushrooms, 
• 1/2 onion, 
• 1 Tsp cooking oil, 
• a squeeze of salt 

* checked fixing is discretionary. 

Formula to Make Gungjung dakjjim 닭찜

1. Clean the chicken by scratching it with salt, and cut it into 2-3 inch pieces. Cut garlic and cut scallion into 1-inch length pieces. Cut Korean bean stew pepper and evacuate pepper seeds. 
2. Heat the cooking oil in the skillet. Put garlic, scallion and Korean bean stew pepper in the container to start with, and include chicken. 
3. Cook until chicken swings to cocoa and include water until chicken is completely submerged. Bubble around 30 minutes keeping in mind bubbling evacuate froth. 
4. Cut onion into fitting size and cut mushrooms into 4 pieces. Peel the chestnuts and absorb cool water. Clean daechu by scouring in water and peeling the tissue off the seed. 
5. When the chicken bubbles, include onion, chestnuts, daechu and mushrooms. Include sauce. Let it stew with the sauce.