North Korean Braised Chicken
450kcal
Ingredients
- 1 whole chicken
- 3.5 L water
- 2 stalks green onion
- 10 cloves garlic
- 1 onion
- 1 tbsp salt
- 3 tbsp soju (or white wine or skip)
Garnish
- 4 stalks green onion (using chives is original recipe)
Method
- Prep the Chicken: Use kitchen scissors to trim off the tail (fatty rear) and wing tips. Remove any fat. Slice open the belly about 70% of the way (don’t cut completely).
- Lightly snip the leg joints at the top of the thighs to make the chicken easier to open up. Pat the inside clean with paper towels.
- Boil: In a deep pot, Fill the pot with water to the top (3.5L). Add 1 tbsp salt, onion, 2 green onions, and garlic cloves. Bring to a boil.
- Once the green onions start softening, raise to high heat. Add the whole chicken and 3 tbsp soju. Boil for 3 minutes uncovered, then cover and boil for another 20 minutes for a juicy, fast boil.
- Steam the Chicken: Place a steamer rack inside a pot or wok. Place the boiled chicken on top, pour a bit of the broth over it, and steam for 10 minutes over medium heat.
- Blanch the Green Onions for Garnish: In the remaining chicken broth, blanch 4 stalks of green onion for 3–4 minutes. Set aside.
- Make the Dipping Sauce: In a bowl, mix: chopped green onion, gochugaru, chicken broth, soy sauce, vinegar, sugar, and mustard.Adjust thickness with extra broth, depending on your preference.
North Korean Braised Chicken 이북식 찜닭
- Eat by dipping chicken into the sauce and wrapping with the blanched green onion like ssam.
- Jal meokgetseumnida! 잘 먹겠습니다!
