Dak Hanmari
Chicken and potatoes simmered in one pot, finished with rice cakes and chives and served with a spicy dip.
Ingredients // Servings to be confirmed
Select ingredients as you prepare them.
Please follow the ingredient amounts below.
Broth seasonings
Dipping sauce
Steps //
- 01 Cut the potatoes, green onion and chives into bite-size pieces. Briefly soak the rice cakes in water and keep them and the chives aside.
- 02 Put the chicken pieces, potatoes and green onion in a pot. Add 1.5 L water, broth coins, chicken stock powder, anchovy sauce, mirin, minced garlic and pepper. Cooking tip If broth coins are unavailable, the description suggests adding 1–2 extra tbsp anchovy sauce and 1 tbsp soup soy sauce.
- 03 Bring to a boil over medium-high heat. Skim off the foam and continue boiling for 10 minutes. Cooking tip The captions count 10 minutes after it comes to a boil. The chicken’s size is unspecified, so do not use time alone to judge doneness.
- 04 While the soup boils, mix the dipping sauce ingredients in a separate bowl, leaving out the chicken broth for now. Cooking tip The source says “1 Tbsp sugar & allulose.” It does not clarify whether these are alternatives or separate additions.
- 05 Add the soaked rice cakes and chives and boil for another 5 minutes. Check that the chicken is cooked through.
- 06 Spoon a serving of sauce into a small dish and mix in hot chicken broth a little at a time. Cooking tip Do not dilute the whole bowl of sauce at once; add broth to each serving as you eat.
- 07 Dip the chicken and vegetables in the sauce. The remaining broth can be used for ramen noodles or chicken porridge. Cooking tip Ramen and porridge are serving suggestions from the description; the video does not give their steps or quantities. A tablespoon is 15 ml.
