⏱ Preparation time: approx. 15 minutes
⏱ Cooking time: approx. 30 minutes
⏱ Total time: approx. 45 minutes
🍽 Servings: 2–3
✅ Ingredients
Main ingredients
- 500 g chicken (legs or pieces with or without bones)
- 1 potato (cut into large pieces)
- 1 carrot (sliced)
- 1 onion (cut into large pieces)
- 1/2 bell pepper (red or green) (optional, cut into strips)
- 100 g glass noodles (sweet potato noodles)
- 2 spring onions (cut into 4–5 cm long pieces)
- 1–2 dried chili peppers (optional, for spice)
Soy sauce broth
- 300 ml water
- 5 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 tbsp oyster sauce (optional, for more depth)
- 1 tbsp mirin or cooking wine
- 1 tbsp garlic (chopped)
- 1/2 tsp ginger (grated or finely chopped)
- 1/2 tsp black pepper
- 1 tbsp sesame oil
👨🍳 Preparation
1️⃣ Prepare the glass noodles
- Soak the glass noodles in warm water while the dish is cooking.
2️⃣ Blanch the chicken
- Blanch chicken pieces briefly in boiling water for 2-3 minutes , then drain.
- This removes excess fat and makes the meat more tender.
3️⃣ Start braising
- In a large pot, bring the chicken to a boil with 300 ml of water and the prepared soy sauce mixture.
- Simmer for 10 minutes , stirring occasionally.
4️⃣ Add vegetables
- Add potatoes, carrots and onions to the pot.
- Simmer for another 10 minutes until the vegetables are soft.
5️⃣ Glass noodles & remaining ingredients
- Add the drained glass noodles, bell peppers, spring onions and dried chilies.
- Simmer for another 5-7 minutes until the pasta has absorbed the sauce well.
6️⃣ Serve & enjoy
- Garnish with sesame oil and sesame seeds.
- Arrange in a large bowl and serve hot.
🍽 Serving tips
✅ Side dish: Perfect with rice and kimchi.
✅ Extra spice: Make it hotter with additional chili or gochugaru.
✅ Variation: Refine with shiitake mushrooms or chestnuts for more flavor.
Enjoy your meal! 😋🔥
