Korean Chicken Dish-Dak Jim

Ingredients:

1. 4 boneless skinless chicken thighs
2. 1 1/2 carrots cut to be 2 to 3 inches long
3. 2 potatoes cut to be similar size as carrots
4. 1 large onion cut to similar size as potatoes
5. 2 Tablespoons(Tbs) of all purpose flour
6. 1 Tbs rice vinegar (regular vinegar would work too)
7. 2 Tbs of oil (I use olive oil)
8. 1/2 cup of soy sauce
9. 2 cups or more of water (see directions)
10. 1/4 cup of dark brown sugar
11. 1/2 inch long ginger paste OR 1 Tbs of minced ginger
12. 1 inch long garlic paste OR 2 large garlic cloves minced
13. Few pinches of salt and black pepper to taste
14. Few pinches of hot red pepper flakes (optional-I did not add this to the exchange meal)

Directions:

Place chicken in a mixing bowl and pour in vinegar and 1/4 cup of soy sauce then dredge chicken with flour (I usually dump the flour in the mixing bowl and dredge each chicken in the bowl).

Let the chicken sit for 15-20 minutes (usually the amount of time to cut the veggies and prepare the pot).

Heat oil in Medium sized pot to medium high and cook the chicken for at least 3 minutes each side. Then add the veggies(potatoes, carrots, and onions) on top of the chicken (I usually place the potatoes and carrots in first because they take the longest to cook). Then add all the other ingredients in the order listed above. Please note: Make sure the water level in the pot covers the chicken and at least one-half of the veggies.

Bring the pot to a boil then simmer at medium heat for at least 45 to 60 minutes. The longer you cook the pot the more flavorful it will be. My leftovers usually taste better to me.

Cook rice and place chicken and veggies on top of the rice. Enjoy.