Braised Chicken

5 min readFeb 27, 2023

….Everyone likes chicken as their protein choice, most of the time. Some people don’t eat chicken like my friend’s husband…..hahaha. Each region has a delicious popular dish using chicken in Korea. Andong-jjimdak is a type of jjim, which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken and various vegetables marinated in a soy sauce based sauce. I haven’t tried it, but I can imagine the taste. I had the opportunity to make a braised chicken recipe that I had been putting off. Recently, I got an idea through @mimicheffe who said how would it taste to add chicken instead of fish into my braised soy sauce. I didn’t even think of it, but thank you. I was curious about this dish which is using different ingredients with the same sauce… I tried this dish with katsuobushi broth in the base. The result was more delicious that I expected, but my husband wanted more moisture in it. I will think about that later….

Servings: 4

Time: 50 minutes

Ingredients:

1300 g chicken, skinless and cut into small size
2 cups katsuobushi broth
6 tbsp soy sauce
2 tbsp Mat-Gan-Jang
3 tbsp muscovado
4 tbsp rice syrup
3 tbsp Mirin
2 tbsp ginger juice
1 tbsp tuna sauce
2 tbsp plum extract
1 onion, cut into 4 pieces
2 tbsp garlic, minced
4 dried chili pepper
3 green onion, cut into 1/2 inch
red radish to taste(this is optional)
sesame seed to taste(this is optional)
sesame oil to taste(this is optional)

Cooking Instructions:

Heat a pot with medium high heat and add 6 cups water into the pot to boil it and blanching the chicken for 2–3 minutes(remove the blood, excess fat and impurities by poaching with the hot water).

2. After 3 minutes, shift the chicken with a strainer and set aside.

3. Put the soy sauce, Mat-Gan-Jang, muscovado, rice syrup, Mirin, ginger juice, tuna sauce, garlic, and plum extract into a bowl to mix well. Set aside.

4. Heat a pot with medium high heat and add the katsuobushi broth into the pot.

5. Add the onion and radish into the pot to boil for 5 minutes.

6. Remove any floating bubbles with a spoon.

7. Add the mixed sauce, dried chili pepper, and poached chicken into the pot to boil for 20 minutes with a lid(remove any floating bubbles with a spoon). Stir them about 2–3 times.