Aromatic Soy-Braised Chicken: Perfect for Beer or Soju!
Easy Homemade Soy-Braised Chicken Recipe
Beer with chicken, and jjimdak with soju! Today, we’re making a ‘Soy-Braised Chicken’ that’s similar to jjimdak but much simpler to prepare. The fragrant water parsley combined with the savory soy sauce creates a wonderful main dish that the whole family can enjoy, and it’s also a fantastic accompaniment to drinks! Shall we get started on this delicious soy-braised chicken?
Main Ingredients- 1 whole chicken (cleaned)
- 1 bunch of water parsley (minari), washed clean
- 1 large stalk of green onion, cut into large pieces
- 1/2 onion, cut into large pieces
- 8 cloves garlic, whole or thinly sliced
- 1 piece of ginger, minced or sliced
- 2 Korean chili peppers (cheongyang chili), sliced diagonally (adjust spiciness as desired)
Seasoning Ingredients- 2.5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp oyster sauce
- 2 cups water (approx. 400ml)
- Pinch of black pepper
- 2 pinches of salt (adjust to taste)
- 2.5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp oyster sauce
- 2 cups water (approx. 400ml)
- Pinch of black pepper
- 2 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
Let’s create a delightful time with a delicious dish today! Today, we’ll be making a special ‘Soy-Braised Chicken’ with a wonderful aroma. It’s a flavor that everyone, young and old, will love, so look forward to it!
Step 2
The first secret to perfectly eliminating any gamey smell from the chicken! Blanch the chicken by placing it in boiling water for about 2-3 minutes. This removes impurities and blood, ensuring a cleaner taste.
Step 3
Now, let’s gather all the ingredients that will create the delicious flavor of this braised chicken in one pot! Add the blanched chicken, whole garlic cloves (or sliced garlic), and ginger cut into large pieces to the pot. Combine soy sauce, sugar, mirin, oyster sauce, water, black pepper, and salt to make the sauce. (Tip: If you have red pepper flakes or dried chilies at home, you can add them now for a spicy kick.)
Step 4
Cover the pot with the ingredients and sauce, and bring it to a boil over medium heat. During this process, as the chicken cooks, the flavorful sauce will deeply penetrate its meat. This step is excellent for achieving a tender texture, similar to jjimdak.
Step 5
Once the chicken is partially cooked and the sauce has reduced slightly, add the large pieces of green onion and onion. The crisp texture and the natural sweetness from the vegetables will add richness to the flavor. (We’ll add the water parsley at the end.)
Step 6
Cover the pot again and simmer over low heat for about 5-7 minutes. This allows the vegetables to soften slightly while absorbing the delicious flavors of the sauce. The subtle aroma that rises will be incredibly appetizing.
Step 7
Now, uncover the pot, turn the heat to medium, and let the sauce thicken until it reaches your desired consistency. Be careful not to over-reduce, as it can become too salty. Stir occasionally to prevent sticking.
Step 8
Wow, the delicious aroma is already filling the air! A visually appealing dish that will make your mouth water is now complete.
Step 9
Finally, generously add the fresh water parsley and give it a gentle mix. The fresh, aromatic flavor of the water parsley will elevate the taste of the soy-braised chicken even further. The key is to cook it just enough to retain its crispness. Now, plate your delicious soy-braised chicken and enjoy!
