Tag: Chicken
Jjimdak (Korean Braised Chicken)
Jjimdak (Korean Braised Chicken)
In Korean, jjim translates into braised and dak translates into chicken. This Korean dish is extremely easy to make and doesn’t require any out of the ordinary ingredients. Another 1 pot meal by 1 pothead!
Servings: 4
Ingredients
- 2.5-3 lbs whole chicken legs
- 2 cups water
- 2 medium potatoes 1″ cubes
- 2 medium carrots 1’2″ pieces
- 1/2 medium onion diced
- 4 mushrooms sliced
- 2 green onion chopped
- 4 whole Thai chilis
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
Braising Liquid
- 1/2 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice cooking wine
- 2 tbsp brown sugar
- 4 tbsp corn syrup or 3 tbsp of honey
- 1 tsp black pepper
Garnish
- toasted sesame seeds
Instructions
- Time to cut up some chicken! With a cleaver, cut the bone in thighs into 3 pieces.
- Cut the drumsticks into 3 pieces.
- Now that’s a fuckpile of chicken pieces!
- Mix all of the braising liquid ingredients together.
- In a large pot, add the chicken pieces, water, and braising liquid. Bring to a boil and cook for 10 minutes.
- Stir in the potatoes, carrots, onion, mushrooms, garlic, ginger, and Thai chilis. Cover and cook for 10 minutes.
- Add in the green onions and sesame oil. Cook for another 5 minutes, uncovered.
- Bowl it up. Garnish with toasted sesame seeds.
Chicken Adobo with Liver Spread
Chicken Adobo with Liver Spread
Another great Filipino adobo recipe! This adobo recipe uses skinned chicken thighs with pork liver paste added to the last 5 minutes of cooking. With the addition of the liver paste, the adobo braising sauce becomes rich and velvety. The liver paste also helps thicken the sauce. When we talk about adobo in Filipino cuisine, we need to figure out what the right ratio of vinegar to soy sauce. I like to use 1 cup vinegar to 1/2 cup soy sauce. Some people like their adobo saltier; other like more of a vinegary taste. When preparing this dish, the most important thing to remember is to not stir the dish once the vinegar is added. Let the boil cook off the acidity and raw vinegar taste. This process takes about 5 minutes. Then it is ok the add the soy sauce and stock. This goes for pretty much all Filipino adobo recipes.
Servings: 4
Ingredients
- 1 tbsp vegetable or canola oil
- 6 garlic cloves minced
- 8 bone in chicken thighs skinned
- 1 cup vinegar
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 cup chicken stock
- 3 bay leaves
- 1/2 cup pork liver spread
- salt and pepper to taste
Instructions
- In a large sauce pan, heat up cooking oil over medium high heat. Sauté the minced garlic for 1 minute.
- Add the chicken thighs on top of the garlic. Cook for 4-5 minutes a side.
- Add in the vinegar. The most important thing here is to not stir this dish. LEAV IT ALONE! You want the acidity of the vinegar to cook off. Let simmer for 5 minutes.
- Turn the heat down to medium low. Add in the soy sauces, chicken stock, and bay leaves. Simmer for 30-35 minutes, uncovered.
- Stir in the liver spread. Simmer for another 5 minutes.
- The liver spread will help thicken the sauce as well as add richness to the flavor.
- Serve with steamed rice.
How To Cut Up A Whole Chicken
The most common question I was asked in my 14 years as a butcher was “How do you cut up a whole chicken?”. It became very shocking to me how many people had zero clue, especially in this day and age where everyone lives on …
Puerto Rican Chicken in Green Sauce
Puerto Rican Chicken in Green Sauce
This is another great Puerto Rican chicken dish that is a one pot meal. This green sauce is filled with nothing but aromatics. The jalapeños add some heat, but definitely not overpowering. If you’d like this dish to be a little spicier, add another jalapeño or use Serrano peppers.Typically, I’m not a fan of removing the skin from chicken. I like it on. But for this dish, it is very necessary to remove the skin. This is a fairly healthy dish. Having the skin on will add a lot of extra fat to the green sauce, which we don’t want. If you don’t want to use a whole chicken, you can use just chicken thighs. Substitute 8 thighs for the whole chicken.
Servings: 4
Ingredients
The Chicken
- 1 whole cut up chicken skinned
- 2 medium potatoes sliced 1/4″ thick
- 1 tsp cumin
- salt and pepper to taste
- 2 cups chicken stock
Green Sauce
- 3 cups cilantro
- 1 cup parsley
- 1 head of garlic peeled
- 2 large jalapeños
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 1/4 cup cooking wine
- 3 tbsp olive oil
Instructions
Green Sauce
- In a blender or food processor, add onion, bell peppers, jalapeños, garlic, cilantro, parsley, cooking wine, and olive oil.
- Puree until smooth.
The Chicken
- Cut up a whole chicken into 8 pieces. Skin the birdie.
- The breasts on this chicken were GGG cup. Cut them into 3 equally sized pieces.
- They should be around the same size as the thighs.
- Wash your potatoes. Slice a 1/4″ piece out of the bottom of the potato. This will make cutting he potato into 1/4″ thick pieces easier having a flat surface.
- See.
- Add the chicken and potatoes to a large dutch oven or baking dish. Season with cumin, salt, and pepper.
- Pour the green sauce and chicken stock over the chicken and potatoes.Put the dutch oven into a 300 degree preheated oven for 3 hours.
- Give the chicken a stir once an hour. When the chicken is done, the sauce will be a lot thicker. Add salt to taste.
- Serve with steamed rice.
