Low FODMAP Braised Chicken with Vegetables (Dakjjim)

Changed up the recipe to be low in FODMAPs. For the original, visit the site!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice 3x and soak for at least 30 minutes in cold water. Cook before starting the recipe.

Step 2

Soak the starch noodles for at least 30 minutes in cold water. Cut into smaller pieces with a pair of scissors.

Step 3

Trim the excess fat off the chicken thighs and cut into bite sized pieces. Rinse in cold water and soak for a few minutes.

Step 4

Cut the potatoes into thick chunks, the carrot into diagonal slices and cut up the rest of the vegetables as well as the ginger.

Step 5

Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup and 1 tbs dark brown sugar in a bowl. Set aside.

Step 6

Heat up 1-2 tbs garlic oil in a wok.

Step 7

Cut 2-3 dried red peppers into pieces and add them to the oil. Stir fry for 10-15 seconds. Take out the peppers and discard.

Step 8

Add the chicken on high heat, be careful of hot oil!

Step 9

Stir the chicken a few times and cook with the lid open for 3-5 minutes.

Step 10

Turn the chicken over and cook for another 3-5 minutes with the lid open.

Step 11

Add minced ginger and stir for a minute.

Step 12

Add the potato chunks, the sauce and 2½-3 cups of water. Cook over high heat for 10 minutes with the lid closed.

Step 13

Add the carrot and continue cooking for 10 minutes with the lid open.

Step 14

Add the starch noodles, cucumber and white mushrooms. Stir for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.

Step 15

Turn off the heat and add 2ts ground black pepper and 1 tbs of toasted sesame oil. Mix together.

Step 16

Transfer onto a plate with the rice and sprinkle toasted sesame seeds on top. Serve!

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