Korean Style Braised Chicken In Soy Lemon And Ginger Sauce Recipe 45

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)

Steps:

• Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.