Royal Braised Chicken Gungjung dakjjim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

1 whole chicken

2 Tsp onion juice

2 Tsp jeongjong (refined rice wine)

2 cloves garlic

1/2 scallion

1 Korean chili pepper

Sauce:

4 Tsp soy sauce

1 Tsp oyster sauce

3 Tsp sugar

2 Tsp minced garlic

1/2 Tsp minced ginger

2 Tsp Jeongjong (refined rice wine)

2 Tsp cooking rice wine

2/3 Tsp red hot pepper powder

1/4 tsp black pepper

1 Tsp sesame oil

12 chestnuts

8 daechu (dates or jujubes) 4 pyogo a/k/a Shiitake mushrooms

1/2 onion

1 Tsp cooking oil

a pinch of salt

Method:

Clean the chicken by scraping it with salt, and cut it into 2-3 inch pieces. Slice garlic and cut scallion into 1-inch length pieces. Slice Korean chili pepper and remove pepper seeds.

Heat the cooking oil in the pan. Put garlic, scallion and Korean chili pepper in the pan first, and add chicken.

Cook until chicken turns to brown and add water until chicken is fully submerged. Boil about 30 minutes and while boiling remove foam.

Cut onion into appropriate size and cut mushrooms in 4 pieces. Peel the chestnuts and soak in cold water. Clean daechu by scrubbing in water and peeling the flesh off the seed.

When the chicken boils, add onion, chestnuts, daechu and mushrooms. Add sauce. Let it simmer with the sauce.