Savory Soy Sauce Braised Chicken (Jjimdak)
Savory Soy Sauce Braised Chicken (Jjimdak)
Simple and Delicious Homemade Soy Sauce Braised Chicken Recipe
This is a soy sauce braised chicken recipe I made for my eldest child who wasn’t feeling like eating. It’s a mild and flavorful dish that’s perfect even when you don’t have much of an appetite. I used whatever vegetables I had on hand in the refrigerator! Enjoy this comforting classic.
Main Ingredients- 1kg chicken (cut for braising)
- 1/2 medium onion
- 1/3 medium carrot
- 1 potato
- 1 stalk green onion (scallion)
- 2 bay leaves
- 100g wide glass noodles (dangmyeon)
- 700ml water
Sauce Ingredients- 5 Tbsp soy sauce
- 1 Tbsp crab-flavored soy sauce (or regular soy sauce)
- 2 Tbsp oyster sauce
- 3 Tbsp brown sugar
- 3 Tbsp mirin (rice wine for cooking)
- 1 Tbsp corn syrup (or other liquid sweetener)
- 1 Tbsp minced garlic
- 1 tsp grated ginger (or ginger powder)
- 5 Tbsp soy sauce
- 1 Tbsp crab-flavored soy sauce (or regular soy sauce)
- 2 Tbsp oyster sauce
- 3 Tbsp brown sugar
- 3 Tbsp mirin (rice wine for cooking)
- 1 Tbsp corn syrup (or other liquid sweetener)
- 1 Tbsp minced garlic
- 1 tsp grated ginger (or ginger powder)
Cooking Instructions
Step 1
Prepare 1kg of chicken cut for braising (dakbokkeumtang). Rinse the chicken thoroughly under running water.
Step 2
To remove any impurities and gamey smell from the chicken, blanch it briefly in boiling water for about 3-5 minutes. This step will make the braising liquid cleaner and more refined.
Step 3
Rinse the blanched chicken under cold water. For thicker parts like the chicken legs, make a few deep incisions with a knife. This will help the sauce penetrate better and make the chicken more flavorful.
Step 4
In a large pot, add enough water to cover the chicken (about 700ml). Add 2 bay leaves and 2 Tbsp of mirin. Bring to a boil over high heat, then simmer for about 5 minutes to further remove any residual odor.
Step 5
While the chicken is cooking, prepare the vegetables. Peel the potatoes and carrots and slice them about 0.7cm thick. Cut the onion into large chunks and the green onion into large diagonal pieces. Avoid cutting the vegetables too small, as they can become mushy.
Step 6
Rinse the wide glass noodles (dangmyeon) in cold water to remove any dust. Boil them in water for about 10 minutes until softened, then rinse under cold water to prevent them from sticking together. (Tip: Don’t overcook the noodles, or they might break apart when added to the braise.)
Step 7
Once the water with the chicken starts boiling, reduce the heat to medium. Skim off any foam or impurities that rise to the surface. This will ensure a clear and delicious braising liquid.
Step 8
When the chicken is almost cooked, add all the prepared sauce ingredients (soy sauce, crab-flavored soy sauce, oyster sauce, sugar, mirin, corn syrup, minced garlic, and grated ginger) to the pot. Mix well. Simmer over medium heat, allowing the sauce to reduce and coat the chicken.
Step 9
Once the liquid has reduced by about half and the chicken has taken on a nice color, add the potatoes first. Let them braise until tender. Then, add the carrots and continue to braise.
Step 10
When the potatoes and carrots are nearly cooked, add the chopped onion and green onion. Continue to simmer for a short while until all the ingredients are well combined and the vegetables are cooked but still slightly crisp. Overcooking the vegetables can make them lose their texture.
Step 11
Finally, add the pre-cooked glass noodles and simmer for another 2 minutes, stirring gently to coat them with the sauce. Add the corn syrup for a glossy finish and toss everything together to ensure it’s well coated. Your delicious soy sauce braised chicken is ready! Serve hot for the best flavor.
