Spicy Braised Chicken (Dakbokkeumtang)
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Spicy stewed chicken fillet is a very simple and tasty dish, it is not necessary to cook it from chicken fillet, chicken thighs or other parts of chicken are perfect. Why do you need to pour milk over chicken fillet? Because chicken fillet is a little dry after cooking, and soaking in milk makes the fillet more juicy and soft. It would seem that this dish is very self-sufficient, it contains both meat and vegetables, but in Korea it is served with vegetable appetizers and boiled rice.
Recipe Ingredients
Cooking Recipe
The recipe for spicy stewed chicken fillet is very simple. Wash the chicken fillet and dry it with a paper towel. Make cuts all over the fillet with a thin knife. The approximate distance between cuts is 0.3-0.4 cm.
Add salt to the chopped fillet and stir. Pour in the milk, cover and refrigerate for 30 minutes.
While the chicken is marinating, make the sauce for the chicken. Mix the soy sauce with ground Gochugaru pepper, hot pepper paste. Finely chop the garlic and ginger and also combine with the soy sauce. Add ground black pepper and mix everything well.
Peel the apple, cut it in half and remove the seeds. Then cut the apples into slices. Remove the chicken fillet from the refrigerator, drain the milk. Place the apple slices in the slits of the fillet. Place the prepared fillet in a deep frying pan. If there are any apple slices left, you can place them on top.
Place the prepared sauce in a frying pan with chicken fillet and pour in water. Cover with a lid and put on medium heat. Cook for 15 minutes, then add the remaining vegetables.
While the fillet is stewing, prepare the remaining ingredients. Peel and chop the potatoes coarsely. Peel and chop the onion fairly coarsely. Also chop the hot pepper and green onion coarsely. Place the prepared vegetables in the frying pan with the fillet, cover with a lid and stew for another 15 minutes. Serve the stewed fillet with vegetable appetizers.