Serving 151003a
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Chicken with Vegetables
Korea
  -   Dak Jchim
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
***
1-3/4 hr  
Yes
This delicious dish is quick and easy to make. While The Korean name means "Chicken Stew", it hasn't enough liquid to be a real stew. On the other hand, since I usually use it with rice as a single dish, I like a little more sauce (see Note-3).



3
1
------
3/4
6
3
3
14
3
------
1
2/3
3
1/3
1

#
---
in
oz
cl
oz
oz

---
T
c
T
t
t
Black Mushroom (1)  
Chicken Meat (2)
-- Vegetables
Ginger root
Onions
Garlic
Carrots
Potatoes
Scallions
-----------------
Oil
Water
Soy Sauce
Sugar
Sesame Oil, dark
Prep   -   (1 hr - 25 min work)
  1. Soak MUSHROOMS in cool water for at least 1 hour. Drain, remove stems and slice caps into strips about 1/2 inch wide.
  2. Cut CHICKEN into large bite size chunks.
  3. Slice GINGER very thin. Cut slices into threads, then cut threads crosswise into tiny pieces.
  4. Chop ONIONS coarse. Crush GARLIC and chop fine. Mix.
  5. Peel CARROT and slice diagonally into 1 inch lengths.
  6. Peel POTATOES and cut 3/4 inch cubes. Hold in cold water until needed.
  7. Cut SCALLIONS into 1-1/2 inch lengths.
  8. Mix Water, Soy Sauce and Sugar.
Run   -   (40 min)
  1. Drain Potatoes.
  2. In a wok or spacious sauté pan, heat Oil. Stir in Chicken, then Ginger. Fry stirring over high heat until all raw color is gone and exuded liquid has evaporated.
  3. Stir in Onion mix and fry stirring for another minute.
  4. Stir in Soy Sauce mix, Carrots, drained Potatoes, Mushrooms and Scallions. Bring to a boil, cover and simmer for 20 minutes, or until Chicken is tender, stirring now and then. There should not be a lot of liquid left, adjust as needed.
  5. Stir in Sesame Oil. Simmer for about 2 minutes and take off the heat.
  6. Serve hot with plenty steamed rice (medium grain). My favorite is Kokuho Rose from California.
NOTES:
  1. Black Mushroom:   These are the same dried Shiitakes found in every Asian market and many supermarkets.
  2. Chicken:   The pattern recipe called for chicken parts, "with loose skin and fat discarded". I prefer to make it with boneless leg and thigh meat for easier and more even serving. Since the Russians are no longer buying all our dark chicken meat, skinned and deboned thigh-leg meat segments are easily and affordably available.
  3. Comment:   Since I usually have this as a single dish with rice, I like a bit more sauce than the pattern recipe calls for. Since the sauce won't be as concentrated, I use chicken stock rather than water to give it more flavor, and a bit more of it.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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