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An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

Simple steamed chicken made by searing boneless chicken thigh meat to extract savory chicken fat, then sautรฉing garlic and green onions in the fat, followed by simmering in a savory soy sauce glaze.