Korean Braised Chicken with Burdock
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Fat and juices from boneless chicken thighs melt into the soy braising liquid, and the burdock root that soaks it up turns sweeter and saltier the longer you chew.
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A short soak in vinegared water takes the astringency out of the burdock, leaving a nutty root flavor instead of an earthy one. Thin diagonal slices of burdock cook through far faster than thick pieces. Some of the fatty chicken skin is trimmed away and the meat sits briefly in cooking wine and ginger juice, which keeps the sauce clean and free of any gamey smell. Tender thigh meat and chewy, slightly crisp burdock end up glazed together as an easy side for rice.
Ingredients
Instructions
- 1
Rinse 180 g burdock root well, then slice it on a bias without making the pieces too thick.
Soak it in vinegar water for 5 minutes, then rinse to reduce bitterness and help it cook evenly.
- 2
Cut 600 g boneless chicken thigh into large pieces and trim away some fatty skin if needed for a cleaner sauce.
Marinate it with 1 tablespoon cooking wine and the ginger juice for 10 minutes.
- 3
Heat a pot over medium heat and add the chicken first.
Cook until the outside turns white, turning the pieces occasionally so they do not stick to the bottom before the braising liquid goes in.
- 4
Add the burdock, 280 ml water, 4 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and the remaining cooking wine. Stir so the sugar dissolves, then bring the liquid to a boil.
- 5
Once it starts boiling, lower the heat and braise for 18-20 minutes.
Turn the ingredients midway so the liquid reduces by about half and the sauce becomes glossy instead of burning at the edges.
- 6
Add 1 stalk green onion and cook for 3 more minutes to release its aroma.
When the thickened sauce clings to the chicken and burdock, turn off the heat and drizzle in 1 teaspoon sesame oil.
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