Hearty Braised Chicken with Whole Potatoes
Hearty Braised Chicken with Whole Potatoes
A Satisfying Braised Chicken Dish with Whole Potatoes Included
This is a delicious and spicy braised chicken dish made even tastier with the addition of whole potatoes! It’s incredibly filling.
Main Ingredients- 800g chicken cut for braising
- 6 large potatoes
- 1 piece of radish (about 5cm)
- 1/2 carrot
- 1/2 onion
- A small bunch of enoki mushrooms
Seasoning- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (or rice wine)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or minced ginger)
- 1/2 Tbsp dried basil (or black pepper)
- 1/2 Tbsp sesame oil
- Sesame seeds, for garnish
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (or rice wine)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or minced ginger)
- 1/2 Tbsp dried basil (or black pepper)
- 1/2 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, thoroughly wash the chicken pieces intended for braising. To remove any gamey smell and impurities, we’ll briefly blanch the chicken in boiling water. Place the chicken in boiling water for about 1-2 minutes, then immediately remove it.
Step 2
Rinse the pot that was used for blanching under running water to clean it from any chicken fat or impurities. Place the chicken back into the clean pot, ready to begin the main cooking process.
Step 3
Pour cold water over the blanched chicken and carefully remove any bone fragments or residual fat attached to the inside of the skin. Place the cleaned chicken back into the pot.
Step 4
Now, let’s make the key seasoning for this delicious braised chicken! In a bowl, combine 2 Tbsp gochujang, 3 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp mirin (or rice wine), 1 Tbsp minced garlic, and 1/2 Tbsp ginger juice. Mix well. If you prefer a sweeter taste, you can add 1-2 Tbsp of sugar or corn syrup. (We’ll add the basil later.)
Step 5
Prepare the whole potatoes, cut into large pieces. It’s best to cut the potatoes large so they don’t break apart too easily during the braising process. (If the potatoes are extremely large, cut them in half.)
Step 6
In a separate pot, add enough water to cover the potatoes and boil them. Cook them until they are slightly undercooked, about 15 minutes. You can check for doneness by piercing them with a chopstick. If you have smaller potatoes, remove them earlier. These par-cooked potatoes will absorb the sauce beautifully later.
Step 7
Now it’s time to prepare the vegetables. Cut the radish into large pieces (about 5cm thick), and the carrot into halves or large chunks. Slice the onion coarsely or into large pieces. Trim the root end of the enoki mushrooms and cut them lengthwise in half.
Step 8
Add the large pieces of radish and carrot to the pot with the prepared chicken. Adding the vegetables first allows their flavors to meld with the chicken, creating a richer taste.
Step 9
Pour in the prepared seasoning mixture and 1 cup (about 200ml) of water into the pot. Stir to combine everything well. Bring to a boil over medium-high heat, then reduce to medium heat. Cook for about 10 minutes, stirring occasionally to prevent sticking to the bottom.
Step 10
Once the chicken is partially cooked, add the par-boiled large potatoes to the pot. The potatoes will simmer and soak up all the delicious sauce.
Step 11
Finally, add the coarsely sliced onion and the halved enoki mushrooms. Pour in another cup (about 200ml) of water. Gently mix everything to ensure the ingredients are coated evenly with the sauce. Cover the pot and continue to simmer over medium-low heat for another 10 minutes.
Step 12
This is the final step! When the braised chicken is almost done, sprinkle in 1/2 Tbsp of dried basil (or a pinch of black pepper). The basil aroma will elevate the overall flavor of the dish. Reduce the heat to low, cover, and let it simmer gently for another 10 minutes. Just before turning off the heat, drizzle in 1/2 Tbsp of sesame oil for fragrance, and sprinkle with sesame seeds to garnish.
Step 13
If you enjoy spicy food, you can add some thinly sliced green chilies while simmering. The chicken is tender and well-infused with the spicy sauce, and the large potatoes, radish, and carrots are all deliciously complementary. The sight of steam rising from the hot, fluffy whole potatoes cut open is truly a delight. This addictive braised chicken will have you finishing a bowl of rice in no time. Be sure to give it a try!
