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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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korean chicken and noodles Ingredients:
600 g chicken legs, bone in and skin left on |
3 tablespoons vegetable oil |
6 cloves garlic, finely chopped |
1 tablespoon hot red pepper flakes |
1/2 cup soy sauce |
1/4 cup rice wine |
3 tbsp sugar (i use white but my friend uses brown sugar) |
1 tablespoon sesame oil |
2 large potatoes, cubed similarly to the radish/turnip |
3 stalks of celery, chopped |
3 carrots, chopped |
50 g mushrooms, halved |
1 large yellow onion, chopped in large chunks |
20 g green onion, chopped into 1/2 inch pieces |
4 cups water |
150 g cellophane noodles |
Directions:
1. Heat the vegetable oil over high heat until hot, in a large pan. Add all the chicken in one layer and sear it on all sides until well browned.
2. Add the vermouth/rice wine to deglaze the pan. And then add the garlic and onions until they are translucent. Then add all the vegetables.
3. Add the rest of the ingredients (soy sauce, red pepper, sugar)?add water if the mixture looks a bit ?dry?. Mix well, and then turn the heat to low, put the cover on, and let cook until the chicken falls off the bone and all the vegetables are tender.
4. Add the dry noodles and stir into the sauce until soft. Serve immediately.
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