Soy Braised Ginger Chicken

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Introduction: Soy Braised Ginger Chicken

This is a traditional Korean dish cooked in a single pot.  It is most delicious served with piping hot fresh rice and the aromas as it is cooking will certainly whet your appetite.

Step 1: Ingredients

3 lbs of bone in, skin off chicken (bone in, skinless thighs are perfect)

1/2 cup soy sauce
1/2 cup water
1/2 cup sugar
1/4 cup sake
1/4 cup sesame oil
2 tablespoons garlic
2 inches of ginger root, peeled, and sliced about 1/4 inch thick (this will be used to flavor the braising liquid so chopping it to death is not necessary)
1 tablespoon crushed sesame seed
Pepper to taste

2 medium potatoes, peeled and cut into 2 inch chunks
1 carrot, cut into 1 inch chunks
1 onion cut into 2 inch chunks

Step 2: Method

In a large pot, add soy sauce, water, sugar, sake, sesame oil, garlic, ginger, and sesame seed. Over low heat, slowly stir the braising liquid until all the sugar has melted and bring the mixture to a low simmer. Once the braising liquid is simmering, add all the chicken pieces all at once. Mix all the pieces with the braising liquid and then COVER and reduce the heat to medium low. You want to maintain a steady low simmer. (a few bubbles rising to the surface but not a raging inferno of bubbles) Cook at a simmer for 30 minutes.


Step 3: Method

Check the pot after 30 minutes. Stir the chicken. Add potatoes, carrots and onions, and stir carefully making sure the vegetables are well submerged into the braising liquid. Cover. Continue to cook for another 20 minutes, or until all the vegetables are tender. Serve with rice and don't be shy about taking the braising liquid and pouring it over your rice.

Step 4: Serving Tips

Garnish with bits of egg crepe (if desired) and chopped scallions.  Serve with piping hot rice.

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    16 Comments

    Is there an alternative to the saki? Is it necessary? Thanks in advance

    Just made this and had it for dinner, SO DELICIOUS! Thanks for sharing this, it's one of my new favorites now.

    I have made this several times so far- I have used chicken, beef, and pork. I want to try this with chicken thighs in a pressure cooker- any thoughts on using a pressure cooker?

    Congrats ! Needed a chicken recipe that wouldn't be a big hassle and could cook while I demo my master bath out, and looks like your recipe is the winner for that too! I'll let you know how it comes out :) I am going to convert it to a crock pot since I don't think I'll have time to watch it very closely.

    1 reply

    It worked great and was delicious! And for shantinath1000, the sirachi was great on it, so i bet the red chile paste would be yummy!

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    I can't wait to try this! Congrats on the win!!

    This looks really good. How do you think it would work if it some dried red chilies added? Or do you think a chili paste or chili oil would work better? This would also work great with something like pork shoulder- of course you would have to cook it a bit longer. I think I will try to make this tonight- unless of course, I can convince my wife to go out to eat.!

    2 replies

    You can put some dried chilis in it if you like heat - or even some fresh jalapenos or serrano chilis if you like spice.

    Yeah- I have made this twice now (with red chili flakes)- once with chicken thighs and drumsticks and once with boneless beef short ribs. Some additions I made were to throw in some green onion and some dried mushrooms. It was REALLY good. Congratulations on the win.

    Looks great, and Congratulations on winning the One Pot Challenge!

    I see that you need 1/4 cup of sesame oil. Is there an alternative? The last bottle of sesame oil I bought didn't smell that great (although I've never used sesame oil before, so I'm not sure if it was still good, or is suppose to smell that way, so I tossed it out). Can you recommend something, or guide me on buying a good bottle of sesame oil (and what it should smell like)?

    3 replies

    you can leave out sesame oil - and the one you are looking for is a good quality rich TOASTED sesame oil. Kadoya, which is a Japanese brand, is a very good one and readily available everywhere. It will be dark amber in color and have a wonderful nutty flavor. It does go rancid if you're not careful (as all oils can) so just buy one small bottle so that you can use it up.

    And thanks for letting me know that I won! I didn't receive an email notification, and I didn't think it had been announced.

    You're welcome. I'm happy to be the messenger of good news. ;)

    Thank you for your advice. Perhaps the bottle I had purchased went bad at the store. (The smell was more pungent and foul, then nutty).

    Congrats again, and thanks for replying to my question.