Korean Soy Braised Chicken
Soak 900 g bone-in chicken pieces in cold water for 10 minutes, then bring them to a boil with 500 ml water, 6 tbsp soy sauce, 1 1/2 tbsp sugar, and 1 tbsp minced garlic, skimming the foam. Cover and braise over medium heat for 20 minutes, add the potato, carrot, and onion, and cook covered 12 to 15 minutes more, until a chopstick slides easily into the potato. Uncover for the last 5 to 8 minutes so the sauce reduces and turns glossy.
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bone-in chicken, chunky potato, carrot and onion braise in soy sauce and sugar, with no glass noodles.
Read more
The glossy sauce forms only in the last few minutes, after the potatoes are tender and the lid comes off. Uncover too early and the liquid runs out before the potatoes cook; keep it covered to the end and the sauce stays thin.
Ingredients
Instructions
- 1
Soak 900 g bone-in chicken pieces in cold water for 10 minutes to draw out blood.
If the water turns pink, change it once or twice, then drain the chicken well in a colander.
- 2
Cut 250 g potato into large chunks and trim sharp edges lightly so they do not break apart too quickly.
Slice 120 g carrot on the diagonal, then cut 1 onion into thick strips.
- 3
Put the chicken in a pot with 500 ml water, 6 tablespoons soy sauce, 1.5 tablespoons sugar, and 1 tablespoon minced garlic.
Bring it to a boil over high heat and skim off the foam as it rises.
- 4
Once boiling, lower to medium heat, cover, and braise for 20 minutes.
The liquid should bubble steadily but not splash hard, so reduce the heat if needed to keep the chicken mostly covered.
- 5
Add the potato, carrot, and onion, then spoon the sauce over them to coat evenly.
Cover again and cook over medium heat for 12 to 15 minutes, until a chopstick slides easily into the potato.
- 6
Uncover and reduce for 5 to 8 minutes more, until the sauce is glossy and lightly pooled at the bottom.
Stir gently along the base so it does not stick, then serve in a stone pot or bowl.
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