Dried Pollack Soy-Braised Chicken
Dried Pollack Soy-Braised Chicken
A Unique Autumnal Health Food: Dried Pollack Soy-Braised Chicken with Added Dried Pollack
Just by adding dried pollack, this dish transforms into something new and special! A delectable and savory dried pollack chicken stir-fry.
Ingredients- 1 whole chicken (cleaned)
- 1 handful dried pollack (about 30g)
- 1/2 carrot
- 2 stalks green onions
- 1/2 onion
- 5 Korean chili peppers
Seasoning- 7 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame seeds
- 7 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, we’ll parboil the chicken to remove any impurities. Place the chicken in a pot, add enough water to cover it, and bring it to a boil. Let it cook for just 1-2 minutes until the water starts to boil. This will help any impurities float to the surface.
Step 2
Carefully discard the parboiled water. Rinse the chicken under cold running water to clean it thoroughly. The chicken’s surface color will have changed slightly, but it won’t be cooked through, so don’t worry.
Step 3
While the chicken is parboiling, prepare the vegetables. Cut the onion and carrot into bite-sized pieces (about 1.5 cm thick). Remove the stems from the Korean chili peppers and slice them in half. Cut the green onions into 5 cm lengths.
Step 4
Now, let’s prepare the star ingredient: the dried pollack. Spread the handful of dried pollack evenly across the bottom of the pot. Then, arrange the cleaned chicken pieces on top of the pollack.
Step 5
Add just enough water to cover about half of the chicken. Adding too much water might dilute the flavor of the sauce, so be mindful of the amount.
Step 6
Once the water begins to boil, add all the seasoning ingredients. Mix in 7 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp cooking wine, 1 Tbsp sugar, and a pinch of black pepper. Stir well and let it simmer with the chicken.
Step 7
When the chicken is about 70% cooked and the sauce has started to reduce, add the prepared vegetables (except for the green onions) – onion, carrot, and Korean chili peppers. Let them cook until tender and the sauce has thickened nicely, allowing the flavors from the vegetables and dried pollack to meld beautifully.
Step 8
Finally, add the chopped green onions and simmer for another moment to infuse their aroma into the sauce. Turn off the heat to finish. This dish is perfect served with freshly steamed rice.
Step 9
As the weather gets colder, we often crave warm, comforting soups. Dishes like dried pollack soup are perfect for this season because of their savory and warming broth. This chicken stir-fry, with the addition of dried pollack, offers a wonderfully unique and savory flavor profile. The combination of chewy chicken and tender dried pollack is truly delightful. Give it a try!
