A braised soy chicken dish originating from Andong, built from bone-in chicken pieces slow-braised in a dark, intensely savory and slightly sweet soy-based sauce with glass noodles, potatoes, and carrots absorbing the rich liquid. The sauce achieves its lacquered depth from dark soy sauce, oyster sauce, and the natural sugars in the onions and carrots caramelizing slowly into the braising liquid over 40 minutes of steady reduction.
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The Blanch. Blanch chicken pieces in water for 5 minutes to remove impurities and excess fat. Drain and rinse under cold water.
The Liquid. Combine soy sauce, oyster sauce, sugar, garlic, ginger, sesame oil, and 1.5 cups of water in a large, wide pot. Add the dried chilies. Bring to a .
The . Add the blanched chicken to the liquid. Cover and cook over medium heat for 20 minutes , turning chicken pieces once.
The Vegetables. Add potatoes and carrots. Continue to uncovered for 15 minutes , stirring occasionally. The liquid should be reducing and concentrating.
The Noodles. Add the soaked glass noodles in the final 5 minutes . They will absorb the sauce and turn translucent. Drizzle with sesame oil, toss everything together, and serve hot directly from the pan, garnished with sliced scallions and sesame seeds.
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