Instant・Dakhanmari
Instant・Dakhanmari
A beloved family dish in Korea, often enjoyed in the height of summer due to its rich protein from chicken and nutrient-rich vegetables. The dish is known as KOREAN Chicken Stew, which translates to "one whole chicken." While preparing it at home can be challenging, using any cut with bones will suffice for a convenient version at your table. Enjoy it with a dipping sauce made from chili peppers and garlic.
Items used | φ250 Open Fire Pot
Ingredients
- 1 Chicken thigh on the bone
- 1 Potato
- 1/2 Green onion
- 1 tablespoon Rice
- 600mL Water
- 1 tablespoon Shio-koji
- 1 teaspoon Pepper
<Tadegi(Korean dipping sauce)>
- 1 tablespoon Vinegar
- 1 tablespoon Soy sauce
- 2 teaspoons White sesame seeds
- 1 Green chili pepper
How to make it
- Tadegi Sauce: Mix finely chopped green chili peppers, vinegar, soy sauce, and white sesame seeds.
- In a pot with water, add bone-in chicken thighs, the green part of a long onion, and rice.
- Heat until it boils, then skim off any foam.
- Cover with a lid and boil on high heat for another 10 minutes. (If the water runs low during cooking, add more.)
- Remove the onion from the pot, and add bite-sized pieces of potato and the remaining onion.
- Add salt koji and pepper evenly, then add enough water to cover the chicken.
- Cover with a lid and boil on high heat for another 10 minutes. Use a spoon to shred the meat before eating.
POINT
- In Korea, it is common to use an aluminum basin-shaped pot to cook this dish right at the dining table. With HEGE, you can recreate that authentic atmosphere.
- This time, we are using a "φ250 Open Fire Pot," which is perfect for serving 2-3 people.
- Using a "sawara wooden lid" allows for shorter cooking times and enhances the flavors of the chicken and vegetables.
