Savory Braised Chicken with Perfectly Absorbed Seasoning
Savory Braised Chicken with Perfectly Absorbed Seasoning
Flavorful Braised Chicken Recipe: A Family Favorite
Inspired by a recent TV show where chefs suggested cutting chicken into smaller pieces for deeper flavor penetration and easier eating, this recipe applies that smart tip to homemade braised chicken. Even familiar dishes like braised chicken (dak-jjim) can be elevated with this simple technique. By cutting the chicken into bite-sized or two-bite pieces, the savory sauce seeps in more effectively, making it incredibly delicious and perfect for kids. This recipe proves that small cooking adjustments can lead to a significantly tastier dish. Get ready for a flavorful journey!
Ingredients- 1 whole chicken, cut for stir-frying (approx. 1kg)
- Water (for parboiling)
- 5 bay leaves
- 1 tsp whole peppercorns
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 onion
- 1 stalk green onion
- 4 Tbsp soy sauce
- 3 Tbsp rice wine (cheongju)
- 1 Tbsp oligosaccharide
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp sugar
- 1/2 tsp black pepper
- 1/2 cup water (for sauce, approx. 100ml)
- 3 Korean chili peppers (cheongyang)
Cooking Instructions
Step 1
Start by taking a whole chicken, typically sold for stir-frying (about 1kg), and cutting it into smaller, bite-sized or two-bite pieces. This simple step is key to ensuring the sauce penetrates deeply into the chicken.
Step 2
Trim away any loose skin or excess fat from the chicken pieces. Rinse them briefly under cold water. Afterward, drain them thoroughly in a colander to remove as much moisture as possible. This helps to eliminate any poultry odor.
Step 3
In a clean pot, add enough water to fully submerge the chicken pieces. Add 5 bay leaves and 1 teaspoon of whole peppercorns to the water. Bring this mixture to a boil. This step is crucial for removing any gamey flavors from the chicken.
Step 4
Once the water is at a rolling boil, carefully add the prepared chicken pieces to the pot.
Step 5
The boiling temperature might decrease temporarily after adding the chicken. Once the water returns to a vigorous boil, let it cook for about 5 more minutes. Then, carefully remove the chicken pieces from the pot. This parboiling process helps to further clean the chicken.
Step 6
Rinse the parboiled chicken pieces under cold running water. Rinsing with cold water helps to remove any residual impurities and firms up the texture of the meat. Drain them very well in a colander again.
Step 7
Heat a wide pan over medium heat. Add 2 tablespoons of cooking oil and 1 tablespoon of sesame oil. Add 1 tablespoon of minced garlic, the thinly sliced half onion, and the white parts of 1 green onion, sliced diagonally. Sauté these ingredients until they turn a nice golden brown, releasing their aromatic flavors.
Step 8
Push the sautéed aromatics to the side of the pan or temporarily remove them. In the cleared space, pour in 4 tablespoons of soy sauce, 3 tablespoons of rice wine (cheongju), 1 tablespoon of oligosaccharide, 1 tablespoon of plum extract (maesil cheong), 1 tablespoon of sugar, 1/2 teaspoon of black pepper, and 1/2 cup (approximately 100ml) of water. Stir everything together well to create the delicious braising sauce.
Step 9
Bring the prepared sauce to a rolling boil over high heat. Once boiling, reduce the heat to medium-low. Add the chicken pieces to the sauce and stir to coat them evenly. Then, simmer the chicken, turning occasionally to prevent sticking and to ensure the sauce is absorbed beautifully. Continue to braise for about 15-20 minutes until the sauce thickens and clings to the chicken.
Step 10
Finally, add the green parts of the diagonally sliced green onion and 3 Korean chili peppers (deseeded and roughly chopped) to the pan. Stir-fry briefly for another minute to combine. This adds a fresh, spicy kick and vibrant color. Adjust the amount of chili peppers to your preference for heat.
