Recipes - Dakjjim

Dakjjim - Braised Chicken and Vegetables

닭찜

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 6

Ingredients

3	tablespoons	neutral oil
2	pounds	whole chicken (substitute boneless chicken thigh)
1/2	pound	red potatoes
1	medium	carrot
1	small	white or yellow onion
1	medium	zucchini (substitute summer squash)
6		shiitake mushrooms
Optional
6		chestnuts, halved
12		ginkgo nuts
Sauce
2	tablespoons	soy sauce
1	tablespoon	brown sugar
2	teaspoons	rice vinegar
1	tablespoon	gochujang
2	tablespoons	ground dried hot red chili pepper
2	small	green onions
6	cloves	garlic
1	tablespoon	toasted sesame oil
3/4	cup	chicken broth or water
Garnish
3	small	green onions
1	tablespoon	toasted sesame seeds

Procedure

Preparation

Cut the chicken into small pieces (about 2 inch by 2 inch).

Peel the potato, carrot, and zucchini, then cut into roughly 2 inch by 2 inch pieces.

Peel the onion, then quarter from top to bottom, leaving the solid mass at the top intact (this holds the onion together).

Rinse the mushrooms under cold running water, then cut in half from top to bottom.

Sauce:

Chop (mince) the green onions and garlic.

Combine all ingredients in a bowl, mix well, and let stand for at least fifteen minutes to let flavors develop.

Garnish:

Fine chop (mince) the green onion.

Cook

Place the oil in a large stir fry pan or skillet and heat over medium heat.

Add the chicken pieces and stir fry for one minute.

Add potato and carrot, and stir fry for another three or four minutes.

Add sauce, cover, and simmer for about fifteen minutes.

Add the zucchini and simmer an additional five minutes (Add nuts now if used).

Increase heat to high, add the onion and mushrooms, and continue cooking (stirring occasionally and spooning sauce over chicken/vegetables) until the sauce reduces to a thick syrup consistency and a glaze forms over the chicken and vegetable pieces.

Remove from heat and place in serving bowls.

Garnish and serve hot with rice and banchan.

Nutrition Facts

Serving size: 1/6 of a recipe (13.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	631.1
Calories From Fat (51%)	319.1
Calories From Protein (21%)	132.66
Calories From Carbohydrates (28%)	179.34
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 35.74g	55%
Saturated Fat 8.7g	44%
Monounsaturated Fat 13.54g
Polyunsaturated Fat 10.98g
Trans Fatty Acids 0.04g
Cholesterol 111.28mg	37%
Sodium 528.27mg	22%
Potassium 1044.33mg	30%
Total Carbohydrates 45.27g	15%
Fiber 2.56g	10%
Sugar 5.57g
Sugar Alcohols 0g
Net Carbohydrates 42.71g
Protein 32.35g	65%
Vitamin A 2786.69IU	56%
Vitamin C 36.05mg	60%
Calcium 75.39mg	8%
Iron 3.56mg	20%
Vitamin E 1.23mg	12%
Thiamin 0.31mg	21%
Riboflavin 0.41mg	24%
Niacin 13.71mg	69%
Vitamin B6 1.04mg	52%
Folate 77.57mcg	19%
Vitamin B12 0.47mcg	8%
Pantothenic Acid 2.38mg	24%
Vitamin K 28.72mcg	36%
Phosphorus 380.87mg	38%
Magnesium 90.78mg	23%
Zinc 2.86mg	19%
Copper 0.56mg	28%
Manganese 0.91mg	46%
Selenium 29.16mcg	42%
Alcohol 0g
Caffeine 0mg
Water 239.43g	0%

Recipe Type: Braise, Main Dish, Poultry

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