Dakjjim is a dish of chicken pieces simmered with seasonings along with various vegetables such as onions, carrots, and potatoes. Chicken is often favored over other meats because it is low in price and calories, and high in protein.[Ingredients & Quantity]
700 g chicken, 1 kg (5 cups) water
70 g carrot
10 g (2 sheets) brown oak mushrooms, 80 g onion, 16 g (8 ea) gingko
60 g (1 ea) egg
13 g (1 tbsp) edible oil
Seasoning sauce : 45 g (2½ tbsp) soy sauce, 18 g (1½ tbsp) sugar, 14 g (1 tbsp)
Minced green onion, 8 g (½ tbsp) minced garlic, 5.5 g (1 tsp) ginger juice, 3 g (½ tbsp) sesame salt, 13 g (1 tbsp) sesame oil
300 g (1½ cups) water
[Preparation]
1. Remove intestines and fats from the chicken, trim and wash cleanly. Cut it into 4~5 cm-wide and long (600 g).
2. Wash the carrot, cut it into 3 cm-wide, 2.5 cm-long and 2.5 cm-thick and trim the edges (53 g).
3. Soak the brown oak mushrooms in water for 1 hour, remove stems, wipe water with cotton cloths, and cut it into 2~4 pieces.
4. Cut the onion into 3 cm-wide and 4 cm-long (65 g).
5. Preheat the frying pan and oil. On medium heat, stir-fry gingko for 2 min. with rolling, maintaining green color, then skin.
6. Panfry egg for garnish, cut it into 2 cm-long diaper shape.
7. Blend seasoning sauce.
[Recipe]
1. Pour water into the pot, heat it up for 5 min. on high heat. When it boils, clean the chicken by quick boiling for 2 min. (550 g).
2. Put the chicken into the pot, add half of the seasoning sauce and water. Boil it for 3 min. on high heat. When it boils, lower the heat to medium, simmer it for 20 min. slowly. Add remained half of the seasoning sauce, simmer for 10 min. more. Add carrot and boil it for another 5 min.
3. When the broth is dragged, put the gingko, braise it for 3 min. with sprinkling broth to set a gloss on.
4. Place on a dish and top with egg garnish.
[Tips]
*Do not add vegetables in early step, or it may become soften.
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