Serving 151010a
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Chicken Thigh Braise
Korea
  -   Takpokkum
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
***
5-1/4 hr  
Yes
This is a simple, easy to make, but very flavorful chicken dish. Since I generally will be eating it with just steamed rice, I make it so it has a reasonable amount of sauce and isn't too dry. As with most Korean recipes, I have cut the amount of sugar - in half for this recipe.



1-1/2
------
3
3/4
1
3
2
2
1/2
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6
2
1-1/2
#
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in
cl
T
t
t
t
---
oz

T
Chicken Meat (1)  
-- Marinade
Scallions
Ginger root
Garlic
Soy Sauce
Sesame Oil, dark
Sesame Salt (2)
Sugar
-----------------
Bell Pepper, red
Scallions
Oil
Prep   -   (20 min   + 4 hrs marinade)
  1. Cut CHICKEN into large bite size chunks.
  2. Chop SCALLIONS fine. Grate GINGER. Crush GARLIC and chop fine. Mix all Marinade items.
  3. Massage Marinade into Chicken and set aside for about 4 hours.
  4. Seed BELL PEPPER and cut into 1/2 inch dice.
  5. Cut SCALLIONS thin on a steep diagonal, white and green. Set aside some for Garnish. Mix the rest with the Bell Pepper.
Run   -   (50 min)
  1. Lift Chicken pieces from the Marinade, reserving the Marinade (there won't be much).
  2. In a spacious sauté pan or wok, heat Oil hot. Stir in Chicken and fry over high heat until exuded liquid has evaporated and chicken is lightly browned. Watch the fond in the pan, it should be reddish. If it starts to darken to chocolate, go to the next step immediately.
  3. Stir in enough Water to just about cover the chicken, and the reserved Marinade. Bring to a simmer. Cover and simmer slowly for about 30 minutes, turning the Chicken now and then.
  4. If there is too much liquid, uncover and boil some off. I don't like it too dry.
  5. Stir in Bell Pepper mix and simmer another 4 minutes, turning once or twice..
  6. Serve hot with plenty steamed rice (medium grain). My favorite is Kokuho Rose from California.
NOTES:
  1. Chicken:   The pattern recipe called for whole chicken thighs. The author is English, so she doesn't bother to say if they are with or without skin and or bones. The photo appears to show skinless thighs, but in English cookbooks, the photos cannot be depended on to represent the recipe very closely. She says to make 3 slashes in the thighs, but I see no slashes in the photo, and they seem to be coated with a different sauce. I prefer to make it with skinless boneless leg and thigh meat for easier and more even serving. Since the Russians are no longer buying all our dark chicken meat, skinned and deboned thigh-leg meat segments are easily and affordably available.
  2. Sesame Salt:   This important seasoning is just white Sesame Seeds dry pan roasted until light golden in color, then cooled and crushed with Salt. For details see our recipe Sesame Salt.
  3. Comment:   Since I usually have this as a single dish with rice, I like a bit more sauce than the pattern recipe calls for. Since the sauce won't be as concentrated, I use chicken stock rather than water to give it more flavor, and a bit more of it.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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