Dakjjim Braised oyster sauce chicken

Original recipe is http://www.maangchi.com/recipe/dakjjim but mine is more Chinese-fied, ie less sweet. The only thing more Korean is the addition of the sweet potato starch noodles which was a good choice. I love these noodles over tang hoon which tends to break down.

Ingredients
1.2kg chicken parts
2 medium potatoes, cubed
2 medium carrots, cubed
½ onion
2 tbsp oyster sauce
1 tbsp sugar
2 tbsp light soya sauce
1 tbsp fish sauce
1 tbsp sesame seed oil
Sprinkle of sesame seeds
Dash of white pepper
150g sweet potato starch noodles
10 cups water

Method

1) In a little sesame seed oil, brown the chicken parts, then add onions, carrots and potatoes.

2) Add the sauces, pepper and water. The water should be enough to cover the chicken so use more or less as required. Bring to a boil and skim off the scum and oil. Turn down the heat to a simmer (I used a slow cooker)

3) Soak the noodles in hot water fresh off the boil for about 10 minutes till softened.

4) Add the noodles about 10 minutes from the end.

5) Splash on sesame oil and sprinkle on sesame seeds.