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

Nutrition information calculated from recipe ingredients.

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%

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