我實在很愛 One-Pot-Wonder，一煲過不用使用太多用具，沒有聘請"姐姐"的我也不用洗那麼多煲、pan、碗碟。而且吃飯要等齊人，時間運用flexible，預早做好吃時花10分鐘加最後的材料和翻熱便可，方便又能熱辣辣上桌。
如果你雪櫃有洋葱，紅蘿蔔同薯仔，除了可以做常吃的炆牛尾煲，咖喱鷄之外，今次介紹給你另一個一煲搞掂新選擇：韓國大熱《安東鷄煲》，還很補身的啊！
《韓式安東鷄煲》(22cm煲當主食二人份)
雞半隻或雞脾2隻 (切成一口大小，骨可用來餚湯)
1 公升水
6 片薑
1 個全蒜頭 (去衣)
5 粒紅棗 (去核)
5 克木耳 (浸軟，隔水)
3 個新薯 (切半)
1 個紅蘿蔔 (切一口大小)
1 個洋蔥 (切塊)
2 粒紅蔥頭 (去衣)
3 隻韓國青陽辣椒(少辣)
(cheongyang gochu) (切片)
100毫升韓國醬油 (ganjang)
2 湯匙韓式糖漿
(mulyeot)
1 湯匙料理酒
2 茶匙蔗糖
100克韓國粉絲(浸軟，隔水)
200克韓國年糕
6 粒白蘑菇 (切1/4)
2 茶匙麻油
白芝麻適量
2 條青蔥 (垂直切約8厘米絲)
1.
於一大鍋內，冷水放入雞和薑，開火煲滾直至白色泡沫浮上面，用勺拿走泡沫。一直以中火多煲15-20分鐘製成雞湯湯底。
2. 加入蒜頭，紅棗，木耳，新薯，紅蘿蔔，洋蔥，紅蔥頭和辣椒，
煮至蔬菜變軟熟透。
3. 準備醬汁。醬油，糖漿，料理酒及蔗糖混合好，倒入鍋內。
4. 放入韓國粉絲及年糕，推入鍋底。
5. 加入白蘑菇，繼續滾煮5分鐘。
6. 灑上麻油，白芝麻和青蔥絲上桌。
Andong Jjimdak (Serves 2 as Main using a 22cm pot)
2 Chicken Thighs or a Half Chicken (cut into bite-sized pieces)
1L Water
6 slices ginger
1 whole garlic (crushed)
5 red dates (deseeded)
5g black fungus (soaked and softened, drain)
3 new potatoes (halved)
1 carrot (sliced)
1 onion (sliced into bite-sized pieces)
2 shallots (peeled)
3 Korean green chilis (cheongyang gochu) (sliced)
100ml Korean soy sauce (ganjang)
2 tbsp Korean corn syrup (mulyeot)
1 tbsp cooking wine
2 tsp brown sugar
100g Korean glass noodles (Dang Myun) (soaked and softened,
drain)
200g Korean rice cakes
6 white mushrooms (cut into bite size chunks)
2 tsp sesame oil
White sesame seeds
2 stalks green onion (cut lengthwise thinly and soak in cold
water, drain)
1. In a pot, put chicken, cold water and ginger. Turn on
heat and boil until white foam floats, skim off the form and boil for 15-20 minutes and becomes chicken stock.
2. Add garlic, red dates, black fungus, potatoes, carrot,
onion, shallots and chili to the soup and boil until vegetables softened.
3. Prepare the sauce. Mix soy sauce, corn syrup,
cooking wine and brown sugar, pour into the pot.
4. Add soaked glass noodles and rice cakes, stuff them at the
bottom of the pot. Add mushrooms, let boil for 5 minutes.
5. Sprinkle sesame oil and sesame seeds, garnish with green onion and more chilis if you like.
