To get daily updates from My Korean Kitchen - enter your email address:

Delivered by FeedBurner

Tag Archive for 'chicken'

Print This Post Print This Post

Hot Wings

Published November 8th, 2006 in Eggs and Poultry and Appetizers. 4 Comments

I think chicken wings are a bit expensive in Korea for the quantity we can get in a pack. Although I titled this “Hot Wings”, it was hardly hot. We think (I and my husband) it was just right. Rosemary gave it a really good flavour, so I was really glad that I tried rosemary (This was my first time using rosemary).

Tips to Eat : Use your fingers instead of a knife and fork, it is faster and less fiddly that way. But it can be a bit messy around your mouth.

Ingredients for 2 peopleIngredients for hot wings

  • Chicken wings 500g
  • Milk 5 tbsp
  • Salt 3 sprinkles
  • Pepper 3 sprinkles
  • Rosemary 1 tsp

Marinating Sauce (Mix them together)

  • Soy sauce 1 tsp
  • Chili Powder 1 tsp
  • Gochujang 1 tsp
  • Hot sauce 2 tsp
  • Garlic 1/2 tsp
  • Honey 1 tsp
  • Oyster sauce 1 tsp
  • Refined rice wine 1 tsp

PreparationMarinating wings

  1. Rinse the chicken in cold water, add the salt, pepper, rosemary and milk onto the chicken. Mix them well.
  2. Leave it in the fridge for about 20 minutes. Mix it regularly (Every 5 minutes).
  3. Drain the milk.
  4. Put the chicken onto the plate.
  5. Paste the marinating sauce on the wings. Leave it for about 10 minutes.
  6. Put the wings onto the oven tray.

Cooking (with mini oven)

1. Set the temperature on 240 ˚ C for 10 minutes. Bake it.

Baked wing 1

2. When it beeps, turn them over, then set the temperature on 210 ˚ C for 15 minutes and bake again.

Baked wing 2

3. Serve them on the plate. (Red sauce on the picture is hot sauce. You don’t really need sauce, it is just there for the picture. :)

Oven baked wings with sauce

I couldn’t fit all the wings on the oven tray, so I cooked some in the frying pan.

Pan cooked wings

I liked oven cooked wings better. It was more crispy and tender.

Related Posts

Vegetables Wraped with Pickled Radish (Mussammari in Korean)

Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)

Cucumber Canape’

Technorati , , , , , ,
Print This Post Print This Post

Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)

Published October 11th, 2006 in Eggs and Poultry and Soup and Stew. 11 Comments

Apparently “Dak doritang” isn’t standard Korean language. Dori means chicken or bird in Japanese, Dak means chicken in Korean. Therefore Dak doritang means chicken chicken stew.

In recent years, Koreans have been trying to get rid of Japanese words that are still around in Korean culture from the colonial era. There are still lots of people who say dak doritang instead of the correct word. As you know, it is hard to change once things become your habit. Anyhow, its official name is “Dak bokkumtang” or “Dak maeuntang”.

Most people use one whole chicken for this meal. But I didn’t want to fiddle with bones and skin, so I used chicken breast instead. It is a spicy meal (but I used half less spice than other common recipes) though you can’t imagine how delicious it was.

Ingredients for 4 people

dak doritang ingredients

-For meat and marinating

  • Chicken breast 5 pieces (About 500g)
  • Pepper 2 sprinkles
  • Ginger powder 2 sprinkles
  • Refined rice wine -2 tbsp

-For vegetables

  • 4 medium potatoes
  • 1 onion
  • 1 carrot
  • 12 sesame leaves

-For sauce (mix all sauce ingredients in a bowl, except water.)

  • Gochujang -2 tbsp
  • Chili powder -1/4 tsp
  • Soy sauce -1 tbsp
  • Sugar -2 tsp
  • Corn syrup or sugar cane syrup-2 tsp
  • 1 squashed garlic
  • 1 dash of sesame oil
  • 2 cups of water


Preparation

dak doritang ingredients after cutting
  1. Rinse the chicken in cold water and cut it into medium to big pieces.
  2. Marinate it with pepper, ginger powder and refined rice wine. (for about 15 minutes)
  3. Rinse the vegetables and peel them as needed.
  4. Cut the potatoes, carrot and onion into big pieces. (I cut each of them into 4 pieces and 8 for the carrot.)
  5. Slice the sesame leaves.


Cookingdak doritang cooking process1

  1. Pre heat the wok.
  2. Put some oil into the wok.
  3. Put some potatoes and carrots into the wok and stir it for a while.
  4. Pour the water into the wok.
  5. Add the chicken and onion, then stir it a bit. Add the sauce.
  6. Stir. Boil it until everything is cooked.
  7. When it is ready, add the sesame leaves. Then boil for a very short time.
dak doritang cooking process2

8. Serve it on the plate.

dak doritang on the plate

Most people have this meal with some rice. I recommend you to do the same thing, otherwise it might be too spicy for you. Most people share the food from the same plate and have their rice separate.

Related Post

Delicious! Dakgalbi (Marinated Chicken in Spicy Sauce), Version 2

Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)

Hot Wings

Technorati , , , , ,
Print This Post Print This Post

Sweet and Sour Chicken 1 (Tangsuyuk in Korean)

Published October 3rd, 2006 in Eggs and Poultry and Korean Chinese. 6 Comments

Today I made sweet and sour chicken. You can find this meal at Chinese restaurants in Korea. Since I used chicken instead of pork, the Korean name should be Tangsugi instead of Tangsuyuk. Because “yuk” means pork and “gi” means bird, chicken or something that flies in Chinese character.

tangsuyuk on the plate

By the way, guess how long it took me to cook. Oh my goodness, I think it took me about 1 hour and half. I haven’t cooked one meal for this long for ages. However if I had a bigger kitchen and some bigger pots, it would have helped a lot.

Anyhow, as a second try, it turned out really well. (Much better than the first time, which was about 1 year ago.) I decided not to cook again at that time, but I gave it a try today. :)

Ingredients for 2 people

-For marinating chicken

  • Chicken breast - 4 pieces (about 500g)

-Marinade sauce (mix the following together or add them onto the chicken straight away)

  • Ginger powder -2 tsp
  • Refined rice wine (or any cooking wine) - 1 tbsp
  • Soy sauce - 2 tsp
  • Salt - 1 tsp
  • Pepper 2 sprinkles
  • Parsley powder 2 sprinkles

-Coating batter (mix all batter ingredients in a big bowl.)

  • Starch powder 165 ml (Sorry I don’t have a scale.)
  • Water 150 ml
  • 2 Egg white
  • Olive oil - 2 tbsp

-Fruit and Vegetables

  • 1 Yellow capsicum
  • 1 Red capsicum
  • 1/2 a cucumber
  • 1 onion
  • 1/2 a carrot
  • 5 pieces of canned pineapple

-Sweet and Sour sauce (mix all sweet and sour sauce ingredients in a bowl except the mix of the starch water.)

  • Water 200 ml
  • 200 ml pineapple juice from the can
  • Sugar 4 tbsp
  • Soy sauce 3 tbsp
  • Vinegar 2 tbsp
  • Mix of starch 1.5 tsp + water 3 tsp

Preparation

-For Chicken

  1. Wash the chicken in cold water.
  2. Thin slice it.
  3. Put it into a bowl.
  4. Add marinating sauce. Marinate it for about 15 minutes.
marinating chicken

-For fruit and vegetables

  1. Wash all the vegetables.
  2. Thin slice the carrot.
  3. Cut the other vegetables into pieces.
  4. Cut the pineapple rings into pieces.
preparation for tangsuyuk

Cooking

1. Pour the chicken out into the batter bowl.frying chicken for tangsuyuk1

2. Pre heat the wok for about 20 seconds.

3. Pour some oil into the wok. (a lot - It is deep frying)

4. When the oil starts to boil, put one battered chicken piece in it.

5. If it starts to fry, add more of the chicken.

6. When you finish frying the chicken, put them onto a plate. (On kitchen paper to soak some oil out.)

7. Pan fry the carrot and onion in a different pot (a) until 80% of them cooked.making sauce and frying chicken

8. Pan fry all the other vegetables and pineapple in a different pot (b) for about 3 minutes.

9. Add the 80% cooked carrot and onion into pot (b), pour the sweet and sour sauce (except the mix of the starch water) into pot (b).

10. Boil the pot for a while, and add the mix of the starch water. (But add it 1 spoon at a time. Otherwise the sauce will thicken suddenly and turn to gel.)

11. Deep fry all the chicken again. It is crispy if you do. (But if you don’t want to do it, I guess that is OK too.)

12. Serve it on the dish, with the sweet and sour sauce and veggies either over it or separately for dipping.

tangsuyuk with sauce

By the way, the sweet and sour sauce didn’t turn out as I hoped. It was a bit runny. So I think you might need to add extra starch in the sauce. I ran out of starch after making the batter.
Anyway, I will make a better (thicker) sweet and sour sauce sometime soon (probably in a couple of months since it is a frustrating job to do, because it takes a long time to cook) :)
So do check for the updated recipe on the blog later.

Related Post

Sweet and Sour Chicken 2 (Tangsuyuk in Korean)

Technorati , , , , , , ,