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Korean Steamed Chicken

Posted by on September 22, 2010

First off, it’s not really steamed.  It’s the name my mom anointed it with, and I’m just translating it.  Deal.

The ladies in my family suck at measuring.  They eyeball.  And so I eyeball.  So if you feel like making this, adjust to your liking.

What you need: whole cut-up chicken, sesame oil, soy sauce, water, Bonito fish soup stock, Korean chili powder, garlic, potatoes, onion, jalapeño peppers.

I went to the supermarket and picked up a chicken.  It will have the spine and giblets in there too, but I usually don’t use them.

So take the chicken out, and boil.  Since the skin is still on, it will render out some of the fat.

Meanwhile, mix together 3 – 4 tablespoons of sesame oil, 1 – 1.5 cups of soy sauce, 2 – 2.5 cups of water, 1.5 teaspoon of fish stock, 2 – 3 generous tablespoons of Korean chili powder (depending on how much heat you like), 2 tablespoons of minced garlic.  Mix it together, and take a small taste.  Dip your little pinky in there, or use a spoon; just give it a taste.  It should be a bit salty, garlic-y, with a hint of sesame oil and some heat.  You don’t want it too salty, because it will boil down and the flavors will concentrate.

Now, peel and chop your potatoes.  If you are potato crazy like me, you’d use 6 or 7.  If you are normal, you’d use around 4 or 5.  I just quartered them.  I cut the onion into eighths, but I had a massive onion.  So go with one giant monster onion, or two regular sized ones.  As for the jalapeños, I used 3 because they were a bit hot.  If they’re mellow, you could use more.  Oh, and cut off the stem.

Drain your chicken, put it back in the pot, and pour the mixture on top.  The mixture should come up about halfway.  Bring it to a boil, then lower the heat to medium low, and let it do it’s thing for a few minutes.  I do stand there and essentially baste the chicken.

Now toss in the potatoes, onion and jalapeños.  Mix it around a bit to get everything coated.  Then cover.  I move things around every few minutes to make sure everything get cooked evenly and gets equal exposure to the sauce.

Once the potatoes are done, then it’s time to eat.  I like to just serve it with rice, of course.

One Response to Korean Steamed Chicken

  1. Kita

    That sounds delicious. I am digging all of the recipes you put up here so far!

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