Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, braised chicken with vegetables on rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
To serve: make a big pile of rice in the middle of a large bowl. Cut the chicken into eatable pieces and place on top of the pile. Pour the remaining broth on top of the rice.
Braised chicken with vegetables on rice is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Braised chicken with vegetables on rice is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook braised chicken with vegetables on rice using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Braised chicken with vegetables on rice:
- Get 600 g Chicken thighs
- Get Salt
- Make ready Black pepper
- Make ready 3-4 slices Fresh ginger
- Prepare 1 Onion
- Make ready Carrot 1 whole stick
- Get 2 sticks Spring onion
- Get Red chilli
- Get Water
- Prepare 3 Tablespoons Soy sauce
- Take half White cabbage
- Make ready 30 g Water chestnuts
- Take 2 Teaspoons Thick soy sauce or oyster sauce
- Make ready 1 teaspoon Worcester sauce
- Get 1 teaspoon Sesame oil
A large stock pot is required to cook the chicken, chicken sauce, and vegetables. Dakjjim is braised chicken with vegetables. Dak (???) is chicken and jjim (???) is a cooking term for "braise" or "steam." So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used.
Steps to make Braised chicken with vegetables on rice:
- Dice the chicken and mix well with some salt and black pepper.
- Heat the frying pan and add in some oil. Pan fry the ginger slices until they turn into golden brown.
- Add in sliced carrot and onion.
- Add in the chicken.
- Put some spring onion in (only the stem bit) and a little bit red chilli.
- Pour some water and some soy sauce to roughly cover the whole ingredients.
- Add some thick soy sauce or oyster sauce to darker the sauce.
- Keep braising for another 20-30 minutes and then add in the finely chopped spring onion (the leaf bit). Then add in some Worcester sauce and sesame oil. Serve the chicken and vegetables with some steamed rice. Enjoy.
The popular Andong jjimdak is a special dish from the city of Andong. This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won't believe it. It's a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After it's browned, you'll soften the vegetables, add broth and seasonings. After browning the chicken, take it out and add the vegetables to the braiser.
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