Savory and Sweet Braised Chicken Rice Bowl
Mastering the Delicious Braised Chicken (Gandaljjo) Rice Bowl
An irresistible combination of tender chicken, sweet onions, and savory soy sauce. This dish is guaranteed to be incredibly delicious and perfect for a satisfying meal.
Main Ingredients- 300g boneless chicken thigh, cut into bite-sized pieces
- 1 onion, finely chopped or thinly sliced
- 1/3 bunch of green onions, white parts only, chopped
- 1 pack of enoki mushrooms, trimmed and separated
- Pinch of salt (for seasoning chicken)
- A little bit of chopped chives (for garnish)
- Pinch of black pepper (for seasoning chicken)
- Cooked rice, for serving
Special Sauce- 1/2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar (adjust to taste, but too much can lead to weight gain!)
- 1/2 Tbsp vinegar
- 2 Tbsp cooking wine or mirin
- 1 Tbsp chicken stock (optional, adds depth of flavor)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar (adjust to taste, but too much can lead to weight gain!)
- 1/2 Tbsp vinegar
- 2 Tbsp cooking wine or mirin
- 1 Tbsp chicken stock (optional, adds depth of flavor)
Cooking Instructions
Step 1
First, prepare all the ingredients for your rice bowl. Wash and chop everything as needed. It’s best to cut the chicken thigh into bite-sized pieces, about 3cm squares. For the enoki mushrooms, trim off the hard base and then separate them into individual strands.
Step 2
Now, let’s make the magic sauce that will make this rice bowl irresistible! In a bowl, combine 1/2 tablespoon of doenjang (scoop it generously, don’t level it off) and 2 tablespoons of sugar. You can adjust the sugar to your preference, but be mindful that too much can lead to weight gain! This amount offers a good balance. If you prefer less sweetness, you can use just one tablespoon. Omitting it entirely might result in a less flavorful dish. Don’t forget to add 1/2 tablespoon of vinegar! While it might seem optional, vinegar plays a crucial role in balancing the flavors and cutting through any richness. Add 2 tablespoons of cooking wine or mirin for extra flavor and to help tenderize the chicken. (This is optional but recommended). Whisk everything together until the doenjang is well dissolved and set the sauce aside for later.
Step 3
Prepare your aromatics and vegetables. For the onion, dice it finely or slice it thinly so it cooks down nicely and mixes well with the rice and chicken. Chop the white parts of the green onion into bite-sized pieces. If your chicken thigh has skin, check for any stray hairs or residue and carefully scrape them off with a knife or briefly toast them with a kitchen torch for a cleaner finish. (Be cautious when using a torch!)
Step 4
Heat a pan over medium-high heat. Since the chicken skin will render a good amount of fat, you likely won’t need to add any extra cooking oil. Place the chicken pieces skin-side down in the hot pan. Lightly season the top side of the chicken with a pinch of salt and pepper. Remember, the sauce will add more saltiness, so season lightly at this stage. Sear the chicken until the skin is golden brown and crispy.
Step 5
Once the chicken skin is nicely browned, flip the pieces over. You don’t need to cook them all the way through at this point; the goal is to get a good sear while keeping the inside moist. If the heat is too high and the chicken is browning too quickly, reduce the heat to medium-low.
Step 6
Here’s a helpful tip for when you’re searing chicken: covering the pan loosely with a paper towel can significantly reduce the amount of oil splatter, making cleanup much easier and safer!
Step 7
When the chicken is partially cooked and has a nice sear, turn off the heat and carefully remove the chicken from the pan. Set it aside for a moment. Leave the rendered chicken fat in the pan.
Step 8
Cut the reserved chicken pieces into more manageable, bite-sized pieces. A kitchen knife or scissors work well for this.
Step 9
Now, add the prepared onions to the same pan with the remaining chicken fat. Sauté the onions, allowing them to absorb the savory chicken flavor. This step adds an extra layer of deliciousness.
Step 10
Sauté the onions over medium-low heat until they become translucent and slightly glossy. This process will bring out their natural sweetness.
Step 11
Once the onions are tender, add the chopped green onions and the pre-cut chicken back into the pan. Increase the heat to medium and stir-fry everything together for a minute. This allows the flavors of the vegetables and chicken to meld beautifully.
Step 12
Add a pinch of black pepper to taste, and stir-fry briefly to combine everything evenly.
Step 13
Pour the prepared sauce over the chicken and vegetables. Increase the heat to high, then reduce to medium, and stir-fry continuously. Make sure to cook for a minute or two, especially if you added cooking wine or mirin, to allow the alcohol to evaporate completely.
Step 14
And there you have it – your delicious Braised Chicken Rice Bowl is ready!
Step 15
Serve a generous portion of warm rice in a bowl. Top it with the flavorful braised chicken. For a more elegant presentation, especially if you’re serving guests, garnish with some finely chopped chives. (While I keep it simple, feel free to decorate it according to your preference!)
