Korean cooking forum topics:
This is a kind of tricky recipe for me to give since I’ve never thought to measurements or given it out, but bear with me.
This is really simple to make however, as once you’ve mixed it all together you stick it in the oven and let it cook occasionally turning the pieces so that the exposed parts have the juice cooked into it.
small chicken legs (the smaller ones end up more tasty)
4 or 5 pieces of dried anise
3 cloves of garlic grated
2 or 3 tbl of chinese cooking wine
1/2 cup of soya sauce
1/2 cup of water
2 or 3 chopped green onions (3/4 of it chopped alot longer, and the rest chop finely the green tips)
sesame seeds for garnish
salt (taste the liquid (before adding chicken) to see if it’s salty enough, if not add salt, some soya sauces are less salty then others I always add at least 1 tsp to mine)
Alright to start this off you’ll want to combine everything in a shallow baking pan with the exception of the smaller portion (finely chopped pieces) of the green onions and sesame seeds. Put in the oven at about 300 and let this heat up and cook the chicken. Keep turning every ten minutes so that the chicken soaks up some of the juice each turn and then bakes it right back into the chicken itself.
Once the chicken is fully cooked and has been turned at least 4 or 5 times to bake on each side. Remove it from the cooked liquid and set on a serving platter.
Strain the cooked liquid and add to a sauce pan. Boil down until this gets a little thicker and drizzle over chicken. Garnish the finished chicken with the rest of the green onions and sesame seeds.
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