Korean Style Braised Chicken In Soy Lemon And Ginger Sauce Recipe 45

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KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)



Korean Style Braised Chicken in Soy, Lemon, and Ginger Sauce Recipe - (4/5) image

Provided by á-25087

Number Of Ingredients 15

MARINADE
3 tablespoons soy sauce
3 tablespoons white wine
1 tablespoons mirin or cooking sake
1 tablespoons extra virgin olive oil
1 teaspoon fresh ginger, chopped
1 teaspoon sugar, optional
2 pounds bone-in, skin-on chicken thighs and/or legs (6 pieces)
1 onion, sliced
1 lemon, sliced
1 tablespoon green onions, whites only
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1 tablespoon sake, or mirin
Cooked rice

Steps:

  • Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.

KOREAN BRAISED CHICKEN (JJIMDAK)



Korean Braised Chicken (Jjimdak) image

Steamed chicken (jjimdak) is a sweet but savory dish that is very popular in Korea. The dish originated from the city of Andong, which if you visit today you will find that they even have a jjimdak street which has many steamed chicken restaurants.

Provided by KFoodaddict

Time 1h20m

Yield 6

Number Of Ingredients 15

1 (8 ounce) package dried cellophane (glass) noodles
⅔ cup soy sauce
3 tablespoons rice wine
1 tablespoon oyster sauce
2 tablespoons light corn syrup
3 tablespoons white sugar
1 tablespoon sesame oil
1 teaspoon crushed garlic
ground black pepper to taste
1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
3 medium potatoes, peeled and sliced
1 ½ medium (blank)s carrots, sliced
1 medium onion, sliced
3 peppers dried red chile peppers
2 medium green onions, sliced

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
  • Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
  • Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
  • Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

Nutrition Facts : Calories 520.4 calories, Carbohydrate 68.3 g, Cholesterol 94.6 mg, Fat 10.3 g, Fiber 3.5 g, Protein 35.2 g, SaturatedFat 2.5 g, Sodium 1736.2 mg, Sugar 11 g

EASY CHINESE SOY-BRAISED CHICKEN



Easy Chinese Soy-Braised Chicken image

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups soy sauce, more if needed (500 mL)
3 cups water, more if needed (750 mL)
1 piece ginger, peeled and sliced
3 tablespoons sugar (45 mL)
2 teaspoons cinnamon (10 mL)
1 teaspoon star anise (5 mL)
4 pieces chicken thighs (or a combination of the two) or 4 pieces chicken wings (or a combination of the two)
1 scallion, roughly chopped

Steps:

  • Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
  • Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
  • Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.

Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6

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