Korean Anton stewed chicken(han shi an dong dun ji )

Korean Anton stewed chicken

Introduction:

Anton stewed chicken is a traditional dish of Anton City, a famous ancient city in South Korea. The chicken nuggets are tender and delicious, and the soup is sweet, fresh and slightly spicy, especially the vermicelli inside. It is full of chicken soup and has a strong flavor. It is said that in the 1980s, the merchants of chicken exclusive Hutong in Anton's old market developed Anton stewed chicken with new taste in order to cope with the competition of western style fried chicken shops. Although the origin of Anton stewed chicken is very simple, because of its unique taste, it quickly enjoys a certain popularity in South Korea. The above is from Baidu. This Anton stewed chicken is a Korean food that I have long wanted to try. It is said that it is very famous in South Korea. Nowadays, there are special items to taste Anton stewed chicken on Korean tours. We can see how important Anton stewed chicken is on Korean tables. The taste is really good, and it is very similar to our taste. My husband and children like it very much. The fans in it are really delicious, including chicken soup. Because the whole chicken is too much to eat, so I made it with chicken legs. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: peel the potatoes and soak the carrot pole in clean water.

Step 3: soak the vermicelli in warm water until soft.

Step 4: wash and chop chicken leg, cut pole into sections, cut potato and carrot into hob pieces.

Step 5: bring water to the boil, add potatoes and carrots, cook for 2 minutes and remove.

Step 6: blanch the chicken and wash it.

Step 7: heat the oil in the pan and stir fry the dried pepper until fragrant.

Step 8: add garlic and stir fry until fragrant.

Step 9: add the chicken and stir fry.

Step 10: add soy sauce.

Step 11: add sugar and stir fry.

Step 12: until the chicken is colored.

Step 13: add proper amount of water and cook for 5 minutes.

Step 14: pour in potatoes and carrots and continue to cook.

Step 15: bring to a boil over high heat and simmer over low heat for about 30 minutes. Season with salt.

Step 16: add pepper.

Step 17: put in the vermicelli.

Step 18: add the pole and scallion and continue to cook for 3 minutes.

Step 19: make the vermicelli transparent, pour in sesame oil and turn off the fire.

Materials required:

Chicken leg: 2

Potatoes: 1

Carrot: 1

Pole: 50g

Fans: 80g

Scallion: 10g

Dried pepper: 5

Soy sauce: 20g

Sugar: 5g

Pepper: 2G

Garlic: 8

Sesame oil: appropriate amount

Note: if you like more spicy, you can add some pepper, it will be more delicious. Because the fans are added, the soup should be a little more to avoid the fans' hair rising. Pole pole is the pole of chrysanthemum. At last, just put it on and cook it a little.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Han Shi An Dong Dun Ji