HIMM’s Energizing Soy Sauce Braised Chicken
The Perfect Summer Booster Dish! HIMM’s Flavorful Soy Sauce Braised Chicken ♥
Beat the summer heat with this nourishing homemade dish! This braised chicken is a perfect companion for rice, offering a burst of flavor.
Main Ingredients
- 1 pack chicken for braising
- 1/4 to 1/2 onion
- 1/2 carrot
- 1 to 1.5 potatoes
- A handful of green onions (approx.)
- A little radish (optional)
- Milk (enough to cover the chicken)
- 4 bay leaves
- 1/2 packet enoki mushrooms
- Glass noodles (to taste)
Seasoning Sauce
- 2 Tbsp soy sauce
- 2-3 Tbsp sugar
- 3-4 cloves minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp soju
- 2 Tbsp gochugaru (Korean chili flakes)
- Salt (for pre-seasoning)
- Black pepper (for pre-seasoning)
- 2 fresh red chilies (optional, for heat)
- 2 Tbsp soy sauce
- 2-3 Tbsp sugar
- 3-4 cloves minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp soju
- 2 Tbsp gochugaru (Korean chili flakes)
- Salt (for pre-seasoning)
- Black pepper (for pre-seasoning)
- 2 fresh red chilies (optional, for heat)
Cooking Instructions
Step 1
First, carefully trim away any excess fat or bloody parts from the chicken. It’s best to clean the chicken in a bowl of water rather than under running water to effectively remove blood, which is a key tip! After rinsing, soak the chicken in clean water for a while to further draw out any remaining blood. Then, place the chicken in milk, season lightly with salt and pepper, and let it marinate for about 10-15 minutes. (If you prefer less fat, you can remove the skin and all visible fat during the initial trimming.)
Step 2
While the chicken is marinating, peel and dice the potatoes, onion, and carrot into bite-sized cubes.
Step 3
Slice the green onions diagonally. Radish is optional, but if you’d like to add a refreshing taste, slice it thinly. Don’t worry about making the cuts too fancy; simple preparations are perfectly fine!
Step 4
Once the vegetables are prepped, let’s make the delicious seasoning sauce! Combine all the sauce ingredients (soy sauce, sugar, minced garlic, sesame oil, cooking wine, soju, gochugaru) in a bowl and stir well until the sugar dissolves. The fresh red chilies add heat; if you’re sensitive to spice, feel free to omit them.
Step 5
Take the chicken out of the milk, place it directly into a pot along with the milk and the bay leaves, and bring it to a boil. While you could cook everything together from the start, it’s easier to monitor the chicken’s doneness by simmering it first.
Step 6
When the chicken seems partially cooked, discard the milk. Add enough water to cover the chicken and vegetables, and bring it back to a boil. Now, add the diced potatoes.
Step 7
Once the potatoes are starting to soften, add the carrots and onions to the pot and continue cooking.
Step 8
Scatter the prepared radish (if using) and green onions into the pot, letting them cook along with the other ingredients.
Step 9
Now, pour in the prepared seasoning sauce and stir everything together as it simmers. The red chili in the picture was added for color; it’s optional and doesn’t affect the flavor significantly. For a more vibrant presentation, it’s actually prettier to garnish with fresh chili slices after cooking.
Step 10
Observe as the chicken and vegetable broth meld together, gradually transforming the color of the dish into a rich, inviting brown.
Step 11
As the chicken finishes cooking, separate the enoki mushrooms into manageable pieces and add them to the stew.
Step 12
If you like, you can also add glass noodles for an extra hearty meal. Since glass noodles absorb a lot of broth, if you plan to include them, it’s a good idea to make the broth slightly more generous from the beginning.
Step 13
Once the glass noodles have soaked up the broth and softened, turn off the heat and serve. It’s important to maintain a moderate amount of broth; if it reduces too much, the chicken might burn, and it becomes less enjoyable to eat.
Step 14
The finished soy sauce braised chicken will have a beautiful, glossy brown color, with the chicken thoroughly infused with the savory and sweet soy sauce marinade.
