Tender and Juicy Braised Chicken Stew
Melt-in-your-mouth tender braised chicken, perfect for all ages
This is a special braised chicken recipe that everyone from children to the elderly can enjoy. The chicken is cooked until exceptionally tender, making it easy to eat and a wholesome meal option for toddlers and seniors alike. Try this unique recipe for a truly special dining experience.
Main Ingredients- 700g prepared chicken (cut into pieces from the butcher)
- 1 stalk green onion, cut into large pieces
- 1/2 onion, cut into large pieces
- 100g fennel, cut into large pieces (adds aromatic notes)
- 1 potato, cut into large pieces
- 80g carrot, cut into large pieces
- 300g glass noodles, soaked in water (recommend Korean glass noodles, soak for 20-30 minutes)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce (for initial sauté)
Braised Chicken Sauce- 3 cups chicken broth (approx. 750ml, from boiling the chicken)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin or cooking wine)
- 1/2 Tbsp salt
- 1 Tbsp oligosaccharide (adjust sweetness as needed)
- 3 cups chicken broth (approx. 750ml, from boiling the chicken)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin or cooking wine)
- 1/2 Tbsp salt
- 1 Tbsp oligosaccharide (adjust sweetness as needed)
Cooking Instructions
Step 1
First, prepare 700g of chicken that has been cut into pieces. Use scissors to trim off any excess fat from the chicken. Rinse it thoroughly under running water. Place the cleaned chicken in a pressure cooker and add 3 cups of water (250ml per cup). (This broth will be the secret to the chicken’s deep flavor.)
Step 2
Close the pressure cooker lid and bring to a boil over high heat. Once the whistle starts to blow, reduce the heat to medium-low and simmer for 10 minutes. It’s crucial to boil the chicken sufficiently until it’s very tender. (The focus here is on cooking the chicken until it’s melt-in-your-mouth tender.)
Step 3
While the chicken is boiling, prepare the vegetables. Cut the green onion into large pieces, and the half onion into large pieces. Peel the potato and cut it into large chunks. Cut the 100g of fennel into large pieces for a fragrant and unique texture. (Fennel is easily found at supermarkets like E-Mart and is excellent for removing gamey odors from meat or fish, adding a delightful aroma.)
Step 4
Oops, I almost forgot the carrot while preparing the vegetables! Cut 80g of carrot into large pieces as well. All vegetables should be cut into generous chunks to maintain a good texture in the stew.
Step 5
Soak 300g of Korean glass noodles in lukewarm water for 20 to 30 minutes until softened. These soaked noodles will absorb the delicious braising liquid, making them extra flavorful.
Step 6
Heat 2 tablespoons of cooking oil in a wide pot or pan. Add 1 tablespoon of soy sauce for the initial sauté and add the chicken. Stir-fry over high heat. (This step slightly sears the chicken, enhancing its flavor.)
Step 7
Sauté the chicken for 1-2 minutes until the soy sauce is evenly coated. Then, remove the chicken from the pot and set it aside. (This helps the glass noodles absorb the liquid slowly later, maintaining their chewy texture.)
Step 8
Now, let’s make the braising sauce. In the pot with the chicken broth (3 cups), add 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 2 tablespoons of rice wine, 1/2 tablespoon of salt, and 1 tablespoon of oligosaccharide. Stir well. (You can substitute oligosaccharide with sugar or corn syrup.)
Step 9
Add the large-cut potatoes, carrots, and onions to the pot and bring to a boil. (Start with the firmer vegetables.)
Step 10
Once the broth with the vegetables starts boiling, continue to simmer for another 2 minutes to slightly soften the vegetables.
Step 11
When the potatoes are about half cooked, add the pre-seared chicken back into the pot. (If you like it spicy, you can add 2 chopped chili peppers at this stage for a more invigorating flavor.)
Step 12
Add the fennel at this point for added fragrance. Adding it too early can make it lose its crispness, so it’s best to add it with the chicken.
Step 13
Once the broth returns to a boil after adding the fennel, simmer for another 2-3 minutes.
Step 14
When the chicken has absorbed some flavor and the vegetables are tender, add the soaked glass noodles. Gently separate the noodles so they don’t clump together.
Step 15
Finally, add the large-cut green onions to complete the braised chicken.
Step 16
Simmer for about 5 more minutes, allowing all the ingredients to meld together beautifully, until the braised chicken is ready.
Step 17
For a final touch, sprinkle with 1/2 tablespoon of sesame seeds and drizzle with 1 tablespoon of sesame oil for an extra nutty aroma and flavor.
Step 18
This braised chicken offers a delightful combination of chewy noodles, crisp vegetables, and incredibly tender chicken. How about making this for a satisfying dinner tonight that the whole family will love?
