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Korean Style Chicken Pot with Vermicelli

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Descriptions

Many people enjoy pan-fried dishes because of it’s crispy texture and fragrant favor. Loong Kong Chicken is most suitable for this Korean-style dish; the chicken meat is juicy, thick but tender. The yellow oil from the chicken skin and a bit of oil is already enough to pan-fry the chicken to a crispy, golden brown finishing. Together with vermicelli, tofu and kimchi in a claypot, this spicy, hot dish can warm you up on any cold day!

Ingredients

Marinade:
  • Salt 2 tsp
  • Ginger Wine 2 tbsp
Spices / Sauces:
  • Pepper ¼ tsp
  • Sesame Oil 1 tsp
  • Sugar ½ tsp
  • Salt ¼ tsp
recommended wingtat product

Directions

  • Rinse and wipe dry the chicken, chop into big pieces. Marinate for 20 minutes. Heat oil with ginger and fry the chicken until the skin turns golden color.
  • In a Chinese casserole pot, add 4 cups of boiling water, add fried chicken and cook for 10 minutes.
  • Soak vermicelli until soft and cut into sections. Drain Tofu and cut into big pieces. Add vermicelli and tofu to the chicken pot, and cook for another 5 minutes. Add seasonings and Kimchi, mix well and bring to a boil. Finally, sprinkle shredded scallion and serve hot in the casserole pot.