Andong Jjimdak (Korean Braised Chicken with Glass Noodles)

• 1 tbsp Toasted sesame oil
• 700 g Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 5 cloves Garlic
• 20 g Ginger root
• 120 ml Soy sauce
• 2 tbsp Dark brown sugar
• 450 ml Water
• 450 g Yukon Gold potato
• 200 g Carrot
• 120 g Glass noodle
• 3 Spring onion
• 2 tsp Roasted sesame seeds

1. Heat the toasted sesame oil in a large pot over medium-high heat. Add the chicken thighs in a single layer and brown for 3 to 4 minutes per side, working in batches if needed. Transfer the chicken to a plate.
2. Meanwhile, peel and cut the onion into thick wedges, peel and slice the garlic, and peel and finely grate the ginger. Peel the potatoes and carrots, then cut them into chunky bite-size pieces. Trim and thinly slice the spring onions, keeping a little of the green for the top.
3. Return all the chicken to the pot and add the onion, garlic and ginger. Stir in the soy sauce, dark brown sugar and water, scraping up any browned bits from the bottom. Bring to a simmer, then cover and cook on low for 20 minutes.
4. Add the potatoes and carrots, then cover and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. Uncover for the last 5 minutes to let the sauce reduce slightly. The sauce should taste savoury-sweet and look glossy.
5. Soak the glass noodles in warm water until pliable, then drain well. Stir the noodles into the pot and simmer uncovered for 5 to 7 minutes, stirring gently, until the noodles are translucent and have soaked up the sauce. Stir in most of the spring onion.
6. Serve hot, spooning plenty of sauce over the chicken, vegetables and noodles. Top with the remaining spring onion and the roasted sesame seeds. If the sauce thickens as it sits, loosen with a splash of water and warm gently.

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