Download ImageAndong Jjimdak (Steamed Chicken Of Andong) Ingredients400 g chicken (I used a mix of drumettes & wingettes)2 cups water (to parboil the chicken)1 large potato (cut into 1 inch pieces)1 large carrot (chopped into 1/2 inch rounds)1 large brown onion (cut into 1 inch pieces)10-15 dried red chillies (according to taste)1 cup daikon (cut into 1 inch slices)1 cup fresh or dried mushrooms of choice (quartered)1/2 cup spring onions (sliced)Sauce1&1/2 cup water1/2 cup soy sauce1 tbsp oyster sauce1 tbsp brown sugar1 tbsp honey2 tbsp rice vinegar1 tbsp garlic (grated)1/2 tbsp ginger (grated)2 tsp sesame oil1/4 tsp ground black pepper1/8 tsp salt (optional, to taste)Steps To MakeOn medium high heat, boil water in a medium sized pot to parboil the chicken for 1 min, skim off any fat & drain the water.Add sauce to the chicken, boil over medium high heat for 10 mins (covered)Add potatoes, carrots, onions, daikon & chillies, stir & boil for 10 mins (covered)Add mushrooms, spring onion, salt & pepper (plus rehydrated noodles if using) & simmer until everything is cooked to desired doneness.Taste to adjust seasoning, sprinkle with toasted sesame seeds (I didn’t) & chopped spring onion, then serve with rice & side dishes of choice. Source : www.instagram.com