Hearty Braised Chicken: A Homemade Delight
Braised Chicken That Rivals Andong Jjimdak!
Craving the authentic taste of Andong Jjimdak but want to make it at home? This recipe delivers a rich, deeply flavorful braised chicken where the sauce permeates every bite. It’s perfectly seasoned, not too salty, and absolutely delicious on its own. Ready to try it?
Main Ingredients
- 1/2 chicken, cut into pieces
- 1 shiitake mushroom
- 1/4 carrot
- 1/6 onion
- 3 ginkgo nuts
- 1 egg
- 1 clove garlic (or 1/2 Tbsp minced garlic)
- 1 section of scallion or green onion (chopped)
Braising Sauce
- 3 Tbsp soy sauce
- 1.5 Tbsp sugar (adjust to taste)
- A little sesame oil (for aroma)
- A pinch of black pepper (to remove gamey odor)
- A little sesame seeds (for garnish and nutty flavor)
- 3 Tbsp soy sauce
- 1.5 Tbsp sugar (adjust to taste)
- A little sesame oil (for aroma)
- A pinch of black pepper (to remove gamey odor)
- A little sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
Begin by bringing a pot of water to a rolling boil. This initial boiling step is crucial for removing impurities and any unwanted odors from the chicken. While the water heats, prepare your vegetables: thinly slice the onion into 1cm strips and cut the shiitake mushroom into three pieces.
Step 2
Prepare the carrot by cutting it into roughly 3cm lengths. For a neater presentation, trim the edges of the carrot pieces so they have rounded corners. This will help them maintain their shape when cooked.
Step 3
Cut the chicken into generous 4-5cm pieces. Carefully place the chicken pieces into the boiling water and blanch them briefly until the surface turns white. This step further helps in removing any gamey smell. After blanching, rinse the chicken under cold running water and pat it dry. For better flavor infusion, score the thicker parts of the chicken legs with a knife.
Step 4
Now, let’s create the delicious braising sauce. In a bowl, combine 3 Tbsp soy sauce, 1.5 Tbsp sugar, a drizzle of sesame oil, a pinch of black pepper, and some sesame seeds. Mix well. Add the chopped scallions and minced garlic to the sauce for an extra layer of flavor.
Step 5
Heat a generous amount of cooking oil in a non-stick pan. Separate the egg yolk and white, then cook them separately to make thin omelets (jidan). Once cooled, cut the omelets into bite-sized pieces (e.g., 0.5cm strips) to be used as a garnish later.
Step 6
Using the same pan (add a little more oil if needed), lightly sauté the ginkgo nuts until their color just begins to change. Be careful not to overcook them, as they can become hard.
Step 7
It’s time to bring everything together for braising. In a pot, combine the blanched chicken pieces, carrots, and half of the prepared braising sauce. Cover and simmer over medium-low heat for about 10 minutes. Once the chicken has absorbed some of the sauce, add the shiitake mushrooms, onions, and the remaining sauce. Cover again and continue to simmer for another 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly. Your flavorful braised chicken is ready!