Korean Soy Braised Chicken Chunks

Cut 700 g chicken thigh into 5 cm pieces and trim off some skin if a lighter finish is preferred.

Cut 220 g potato and 120 g carrot into 3 cm chunks, then slice 120 g onion into thick strips.

Put the chicken and 450 ml water in a pot and bring it to a boil over high heat.

Once it starts boiling, skim the foam for 2 to 3 minutes so the braising liquid stays cleaner and less cloudy.

Add 5 tablespoons soy sauce, 1.5 tablespoons sugar, and 1 tablespoon minced garlic, then reduce to medium heat.

Stir until the sugar dissolves, and simmer for 10 minutes so the chicken begins taking on soy color.

Add the potato and carrot, pressing them down so they sit in the braising liquid, and cook over medium heat for 12 more minutes.

Turn the contents gently once or twice to prevent sticking without breaking the vegetables.

When a chopstick goes halfway into the carrot with slight resistance, add the onion and simmer for 5 more minutes.

Continue until the onion turns translucent and the liquid reduces to a shallow, saucy level.

Turn off the heat when the chicken and vegetables are evenly glazed and a shallow glossy sauce remains.

Remove the pot before the sauce reduces too far.