Dak-naengchae (Cold Chicken with Peanut Sauce) · Lee Yeon-bok

Name: Dak-naengchae (Cold Chicken with Peanut Sauce) · Lee Yeon-bok
Total time: 45 min
Yield: 3
Cuisine: Korean-Chinese
Ingredients: 13개 Chicken wings (dakbong / drumettes); 1L Water, for boiling; 1스푼 Fine salt; 적당량 Cooking wine; 50ml Mat-ganjang (seasoned soy sauce); 150ml Water; 2스푼 Vinegar; 5스푼 Allulose; 1스푼 Garlic, minced; 1/3대 Green onion (daepa); 1/2스푼 Sesame oil; 약간 Black pepper; 적당량 Crushed peanuts; 적당량 Shredded cucumber or cabbage — optional

His answer to fried-chicken fatigue: chicken wings boil for only seven minutes, then finish in the residual heat of a covered pot for twenty, so they stay silky — dressed in a sharp soy-vinegar sauce with crushed peanuts.

Fonte

Receita de 이연복 · 👨‍🍳 Chef · Lee Yeon-bok — Chinese-cuisine chef, owner-chef of Mokran (목란)

Os nomes de cozinheiros e criadores aparecem apenas como crédito da fonte. A More Recipes Please é independente e não é afiliada, endossada nem patrocinada por eles.

Lee Yeon-bok (이연복의 복주머니) — Published by Lee Yeon-bok on his own YouTube channel, 이연복의 복주머니, as '튀긴 닭요리가 질릴땐? 산뜻한 닭냉채' — his pitch is that it is what to cook when you are tired of deep-fried chicken. The ingredient list, numbered method and the closing tip about bedding the plate with shredded cucumber or cabbage are all printed in the video description, which is where every quantity here comes from. Naengchae is a cold-dish category of the Korean-Chinese restaurant repertoire rather than a mainland Chinese dish, so it is filed under Korea. What defines his version is that the wings boil for only 7 minutes and then finish in the residual heat of the covered pot for 20 more.

Cozinheiro: 이연복

Veja como se faz

이연복

⏱ 45 min🍽 3 porções🔥 330 kcal🇰🇷 Coreia do Sul

Sem lactose

Modo de preparo

Pour 1 L of water into a pot, add 1스푼 of fine salt, and bring it to a full boil over high heat.
Lower the 13 chicken wings into the boiling water and boil for 7 minutes.
💡 Into boiling water, not cold. Starting cold leaches the flavour out into the water; a hot start seizes the surface and keeps it in the meat.
With about 1 minute of the boil left, pour in the cooking wine and let it finish.
Turn the heat off, put the lid on, and leave the pot completely alone for 20 minutes.
💡 This is the whole recipe. The wings are not done at 7 minutes — they finish in the pot's stored heat, which never returns to a boil. Water at a rolling boil wrings chicken dry; water quietly cooling around it does not.
Do not lift the lid to check. Every peek dumps the heat that is doing the cooking.
💡 Beginner warning: if you open it at 10 minutes and the chicken looks underdone, you will be tempted to turn the heat back on. Don't. Reboiling is exactly what this method exists to avoid.
While it rests, make the sauce. In a bowl combine mat-ganjang (50 ml), water (150 ml), vinegar (2스푼), allulose (5스푼), a pinch of black pepper and the minced garlic (1스푼).
Chop 1/3 of a green onion stalk very fine and stir it through the sauce.
Stir in the sesame oil (1/2스푼), then finally the crushed peanuts.
💡 Peanuts last, and only just before serving. Left sitting in the liquid they soften within minutes and the crunch — the entire reason they are here — is gone.
Taste the sauce. It should be assertively sweet-sour and slightly too strong on its own — it is about to be diluted by plain chicken.
At 20 minutes, lift the wings out and let them cool. Keep the cooking liquid — do not tip it down the sink.
💡 He points this out himself: that water is now a light chicken stock seasoned with salt and cooking wine. It is a free base for a soup or a noodle broth the next day.
Let the chicken cool to room temperature at least — cold from the fridge is better. This is a cold dish.
💡 Warm chicken makes the sauce taste thin and oily. Cold chicken makes the same sauce taste sharp and clean. It is the same sauce — the temperature is doing the work.
If you are using them, spread shredded cucumber or cabbage over the plate as a bed.
Arrange the chicken on top, spoon the peanut sauce over it, and serve straight away while the peanuts are still crisp.

💡 Dicas

Beginner's mistake: boiling the wings the whole 27 minutes instead of trusting the 7-minutes-plus-20-resting split. They will be cooked, and they will be stringy and dry. The residual-heat rest is not a shortcut — it is the technique.
Substitution: allulose is a zero-calorie sweetener that stays clear and does not thicken. Plain sugar works at about 3스푼 (it is sweeter than allulose, so use less), and oligodang works at 5스푼 but will make the sauce a touch stickier.
Boneless thigh works if you would rather not gnaw on bones — cut it into strips and drop the boil to 5 minutes, keeping the 20-minute rest. The bones do add body to the leftover stock, though.
Make it the morning of. The chicken needs to be genuinely cold, and the sauce is better after an hour of the garlic and green onion sitting in it — just hold the peanuts back until the plate goes out.