Savory Braised Chicken
[Bulk Side Dish] Delicious Braised Chicken Recipe
Does handling chicken feel daunting? Don’t worry! This recipe provides detailed, easy-to-follow instructions from chicken preparation to the final delicious braised dish, perfect even for beginners. Make a batch of this delightful braised chicken that serves as a satisfying side dish or an impressive offering for guests on special occasions!
Main Ingredients- 1 whole chicken (approx. 1kg)
- 1/2 carrot
- 1 stalk green onion
- 1 onion
- 1 Korean chili pepper (adjust to taste)
Chicken Deodorizing Ingredients- 10 whole peppercorns
- 1 cup soju (200ml)
- 4 green onion leaves
- 4 bay leaves
Delicious Braising Sauce- 5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 generous Tbsp minced garlic (approx. 15g)
- Pinch of black pepper
- 3 Tbsp cooking wine (mirin or cheongju)
- Pinch of ginger powder (or 1/2 tsp minced ginger)
- 2 Tbsp brown sugar
- 1 Tbsp plum extract
- 10 whole peppercorns
- 1 cup soju (200ml)
- 4 green onion leaves
- 4 bay leaves
Delicious Braising Sauce- 5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 generous Tbsp minced garlic (approx. 15g)
- Pinch of black pepper
- 3 Tbsp cooking wine (mirin or cheongju)
- Pinch of ginger powder (or 1/2 tsp minced ginger)
- 2 Tbsp brown sugar
- 1 Tbsp plum extract
Cooking Instructions
Step 1
First, trim any excess fatty bits from the chicken, especially around the cavity and under the skin. Rinse the chicken thoroughly under cold running water. If you prefer not to have chicken skin, you can remove it entirely at this stage.
Step 2
Place the cleaned chicken in a pot and cover it with water. Bring to a boil over high heat and simmer for about 7 minutes. This process helps to remove impurities from the chicken. After boiling, drain the chicken and rinse it again under cold water to ensure it’s clean.
Step 3
While the chicken is boiling, prepare the vegetables. Cut the carrot and onion into bite-sized pieces, roughly 2-3 cm cubes, similar in size to the chicken pieces. Slice the green onion diagonally and the Korean chili pepper into similar diagonal cuts. (If you prefer less spicy, omit or reduce the chili pepper.) In a separate bowl, prepare to mix the sauce ingredients.
Step 4
Combine all the braising sauce ingredients: soy sauce, oyster sauce, fish sauce, minced garlic, black pepper, cooking wine, ginger powder, brown sugar, and plum extract. Stir well until all ingredients are evenly mixed.
Step 5
Return the cleaned chicken to the pot. Add 650ml of water (about 3.5 cups), the green onion leaves, bay leaves, and whole peppercorns. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes to further cook the chicken and infuse flavors. Skim off any foam that rises to the surface for a cleaner broth. After simmering, remove and discard the green onion leaves, bay leaves, and peppercorns.
Step 6
Add the pre-cut carrots to the pot with the chicken. Pour in all of the prepared braising sauce. Gently mix everything together to ensure the sauce coats the chicken and carrots evenly.
Step 7
Cook over medium heat until the sauce begins to simmer and reduce. Then, add the sliced onion, green onion, and Korean chili pepper. Reduce the heat to low and let it simmer gently until the sauce thickens and coats the ingredients, either with the lid on or off. Stir occasionally to prevent sticking. Your delicious braised chicken is ready! Enjoy it with a warm bowl of rice.
