안동찜닭 황금레시피 안동찜닭 만드는법 요리비결

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[ 안동찜닭 ] (2~3인분)

 

- 주재료

닭고기(1마리/ 닭볶음탕용), 감자(200g), 대파(30g), 양파(230g), 당근(50g), 시금치(50g), 불린 넓적 당면(불리기 전/150g)

 

양념 재료

다진 생강(2t), 흑설탕(2T), 크게 썬 청양고추(2개), 물(3컵/600ml), 베트남 고추(4개), 갈색 물엿(⅗컵/120ml), 양조간장(⅗컵/120ml), 청주(2T), 다진 마늘(1T), 후춧가루(약간), 참기름(2t), 통깨(2t) 

 

굳이 베트남고추는 없어도 되요! / 갈색 물엿도 색을 위한거라 물엿으로 그냥 사용하셔도 됩니다. 

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먼저 제일 처음 양념을 먼저 만듭니다.

 

1. 냄비에 양조간장(⅗컵/120ml), 갈색 물엿(⅗컵/120ml), 흑설탕(2T), 청주(2T), 다진 생강(2t), 크게 썬 청양고추(2개), 베트남 고추(4개), 물(3컵/600ml) 넣고 한소끔 끓여 양념 만들기

 

2. 깨끗하게 씻은 닭을 끓는 물에 닭고기(1마리/ 닭볶음탕용) 넣고 살짝만 데쳐주세요 

 

3. 감자(200g), 양파(230g), 대파(30g) 큼직하게 썰고 당근(50g) 한입 크기로 대충 썰어주세요 

 

4. 시금치(50g) 밑동 제거한 뒤 먹기 좋게 썰기 << 없다면 무시해도됩니다 

 

5. 끓는 양념에 데친 닭고기 넣고 센 불에 끓어오르면 뚜껑 덮어 중불로 10분 정도 끓여주세요 

 

6. 감자, 당근 넣고 뚜껑 덮어 10분 정도 끓여주세요

 

7. 양파, 불린 넓적 당면(불리기 전/150g) 넣고 뚜껑 덮어 4분 정도 끓여주세요 

 

8. 대파, 다진 마늘(1T) 넣고 뚜껑 덮어 1분 정도 끓인 뒤 시금치 넣고 뚜껑 덮어 1분 정도 끓여주세요

 

10. 참기름(2t), 통깨(2t), 후춧가루(약간) 넣기

 

11. 그릇에 안동찜닭 담은 뒤 통깨(약간) 뿌리기

 

 

[Andong jjimdak] (2~3 servings)



- Main ingredient

Chicken (1 / for braised spicy chicken), potato (200g), green onion (30g), onion (230g), carrot (50g), spinach (50g), soaked flat glass noodles (before soaking / 150g)



Seasoning ingredients

Minced ginger (2t), brown sugar (2T), large chopped Cheongyang red pepper (2), water (3 cups/600ml), Vietnamese red pepper (4), brown starch syrup (⅗ cup/120ml), brewed soy sauce (⅗ cup/120ml), Cheongju (2T), minced garlic (1T), pepper powder (slight), sesame oil (2t), sesame (2t)

 

1. Put brewed soy sauce (⅗ cup/120ml), brown starch syrup (⅗ cup/120ml), brown sugar (2T), rice wine (2T), minced ginger (2t), large chopped Cheongyang red pepper (2), Vietnamese red pepper (4), water (3 cups/600ml) in a pot and boil it to make seasoning



2. Put the cleaned chicken in boiling water and blanch it a little



3. Cut potato (200g), onion (230g), green onion (30g) into large pieces and roughly cut into bite-sized carrots (50g)



4. Remove the base of spinach (50g) and cut it easy to eat <<< If not, you can ignore it



5. Add the blanched chicken to the boiling sauce and when it boils over high heat, cover the lid and boil over medium heat for about 10 minutes



6. Add potatoes and carrots, cover and simmer for about 10 minutes



7. Add onion, soaked wide glass noodles (before soaking / 150g), cover and simmer for about 4 minutes



8. Add green onion and minced garlic (1T), cover and boil for about 1 minute, add spinach, cover and boil for about 1 minute



10. Add sesame oil (2t), sesame seeds (2t), pepper powder (slightly)



11. Put Andong Jjimdak in a bowl and sprinkle sesame seeds