Hong Shin-ae's Northern-Style Chive Jjimdak
A Northern-style delicacy and nourishing dish featuring tender chicken quickly steamed in a pressure cooker, paired with fragrant chives and a sweet and sour soy-vinegar sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 1 tablespoon of soup soy sauce from the start instead of salt infuses deep umami not only into the broth but also throughout the meat, enhancing the overall flavor.
- If you add all the chives at the beginning, they will overcook and become mushy. Using half at the start imparts flavor to the chicken, while the remaining half, added at the end and cooked with residual heat, stays tender and crisp.
- Once you've eaten the chicken, the leftover savory broth can be used to cook buckwheat noodles or soaked barley to make a congee, creating a wonderful second course.
Recommended for
- For those who want a light, nourishing chicken dish with less broth than the usual samgyetang.
- For those who want to use a pressure cooker to make chicken, including the breast, tender and chewy without dryness.
- For those who want to enjoy the harmonious combination of fragrant cooked chives and a sweet-and-sour soy-vinegar sauce.
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