This is one recipe that can be whipped up on a weekday when time is of essence and you need warm comfort food. The key to this recipe is to multi-task while preparing to ensure you have your meal within the simulated time of 30minutes. You have to cook the chicken while chopping and prepping your vegetables. Allow at least 40min to one hour if you’re the kind who needs to get everything ready before starting to cook.
The final product is excellent. It has the sweetness (from the cola and corn syrup), a light tanginess from the soya-sauce and the spiciness (mild after taste) from the chilli.
The only thing I would have changed is the ratio of potato to carrots. Probably reducing the potato to around 400gm and adding an additional carrot. I felt that there are just not enough vegetables in the pot. After all, the recommended vegetable serving is 5 a day.
Amendments from the original recipe:
Chilli – 4-7 stalks. I’ve only used three because my other half doesn’t like spicy food and I felt 3 stalks had just the right amount of heat.
Taken from: beyond kimchee
- 1 kg (2.2 lb) bone-in chicken pieces, trimmed and cleaned
- 100g Korean sweet potato noodles (aka dangmyeon)
- 1 lb small whole potatoes (size of a baby fist. Cut into big chunks if large)
- 2 carrots, cut into 1 1/2″ chunks
- 1 large onion, diced
- 4-7 dried red chillies or fresh chilies without the stem
- 500ml cola (preferred Coca-Cola)
- 1/2 cup soy sauce
- 2 tablespoon rice wine
- 1 tablespoon minced garlic
- 1/2 teaspoon powdered ginger or 1 teaspoon fresh minced ginger
Prep: 5 minutes | Cook: 30 minutes | Serves: 4
- Soak the Korean sweet potato noodles in warm water to soften. Set aside.
- Bring water to boil in a medium pot. Add the chicken pieces and let the water come up to boil again. Remove the chicken from water. Set aside.
- In a braising pot combiner Coke, soy sauce, rice wine, garlic, ginger together. Return the chicken to the mixture and add the dried chillies.
- Bring to boil. If you see any scums on the surface, scoop out with a spoon to get the clear sauce. When the whole thing comes to boil, add the potatoes, carrots and onions to the pot, and stir to coat evenly. Cover with a lid and simmer over medium-low heat for 20 minutes.
- Raise heat to medium or medium-high, add the noodles and continue to cook for another 5-7 minutes, uncovered, stirring once or twice. When you see your sauce gets reduced by half and the vegetables are tender, it is done.
- Let the stew rest for a few minutes before serving so the flavor will settle into everything in the pot.
- Serve warm with a little rice.