Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which are exquisite in taste. Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat tends to fall off the bones. It is marinated with hot pepper and soy sauce, containing various vegetables such as potatoes, onions and carrots. Some may include jalapenos to this dish in addition to kochujang (red chili pepper paste) which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of rice to offset the heat.
Ingredients:
| - 1 whole chicken | ||||||||
| - 3 slices ginger | ||||||||
| - 3 medium potatoes | ||||||||
| - 1 medium carrot | ||||||||
| - 1 yellow onion | ||||||||
| - 3 green onions, chopped | ||||||||
| - 11/2 cup (375ml) water | ||||||||
| - 3 tablespoons (45ml) soya sauce | ||||||||
| - 1 tablespoon caster sugar | ||||||||
| - 1 tablespoon of Korean hot pepper paste | ||||||||
| - 1 teaspoon of Korean red pepper powder | ||||||||
| - 1 teaspoon of crushed garlic | ||||||||
| - 2 teaspoons (10ml) sesame oil | ||||||||
| - 1 teaspoon of sesame seeds | ||||||||
| - ½ teaspoon salt | ||||||||
| - ¼ teaspoon black pepper | |
Preparation method:
| 1. Cut the whole chicken into about 10 pieces, trim the fat and wash well. Put the chicken pieces in a large pot and put enough water in to cover the chicken. Add the ginger and boil for about 10 minutes on medium heat. Drain off the water and discard ginger, too. | |||||||||
| 2. Add water, soya sauce, sugar, Korean hot pepper paste, red pepper powder, garlic and sesame oil. Mix well and cook for 10 minutes. | |||||||||
| 3. Peel the potatoes, carrots and onion and cut into 2.5cm x 5cm (1x2 inches). Add the potatoes and carrots to the chicken and cook for 5 more minutes. | |||||||||
| 4. Add onion, salt and black pepper, mix well and cook for another 5 minutes. Garnish the soup with the chopped green onions and sesame seeds. | |||||||||
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