[Hundred Year Gourmet] Daenam Chicken… Whole chicken deep-fried in a cauldron in the traditional way
â The rich flavor of garlic blended with savory whole chicken
205 restaurants from all over the country were selected for the âHundred Years Storeâ connecting generations. Following 58 last year, 147 more were designated this year. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with âuniformityâ while protecting faith and determination. These efforts have stolen the government's taste. The 205 restaurants selected directly by the government are currently known through the food tech platform âShikigami.â Under the title âHundred Years Gourmet,â AJU Keizai will introduce the Hundred Years Restaurant and the food restaurants filled with memories one by one.
*Image source: Courtesy of Daenam Chicken owner
When I was a kid, I visited the market hand in hand with my parents, and it was fun to follow along because it was full of amazing sights and a variety of food. After I became an adult, I often visited restaurants I used to go to when I was a kid, and shared the flow of time with the owner while recalling the flavors of my memories. There is a chicken restaurant in Gyeongju Central Market that has remained in place since 1973. We have kept reasonable prices for the second generation so that customers can feel free to enjoy deep-fried chicken made from domestic raw chicken.
You can choose between a bone-in menu and bone-coated bone-in chicken for every menu sold here. The signature menu is âgarlic chicken,â which is served with a thin layer of raw chicken coated with batter, deep-fried in a cauldron and topped with plenty of minced garlic. Chicken deep-fried in a cauldron that is at least 210 degrees in the traditional way has an extraordinary crispy texture and rich juiciness. The deep-fried batter, which fills the mouth with a savory flavor, blends harmoniously with the soft, moist and crunchy texture of chicken meat, and garlic, which captures the rich yet fatty flavor. I also like âChicken Gangjeong,â which is boneless chicken mixed with seasoning sauce and finished by sprinkling sesame seeds. Thanks to its sweet and spicy seasoning, it has been loved by men and women of all ages for a long time.
[Hundred Years PICK] âChickenâ = The name comes from deep-frying or grilling a whole chicken without cutting it. It began to become popular in earnest in the 1970s, and is still very popular even now due to its crispy texture and savory flavor. Recently, they are enjoying it in a variety of ways, from the classic chicken that is enjoyed in a whole, to cutting the chicken into pieces, coating it with a thin layer of dough, deep-frying it, and then putting various sauces and toppings on it.