Braised Chicken (Dakjjim)

Ingredients

• 2 pounds bone-in, skin-on chicken thighs and drumsticks
• 2 russet potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 1 yellow onion, cut into large chunks
• 3 green onions, cut into 2-inch pieces
• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice wine
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 2 cups water
• 1 dried red chili pepper, sliced (optional)
• 1 tablespoon toasted sesame seeds, for garnish
• 1/2 teaspoon black pepper, to taste

Method

1. 1

   Trim excess fat from the chicken pieces and pat dry with paper towels.

2. 2

   Bring a pot of water to a boil and blanch the chicken pieces for 2 minutes to remove impurities, then drain and rinse under cold water.

   2:00 · Blanch chicken
3. 3

   In a 6-quart saucepan, combine the soy sauce, brown sugar, rice wine, garlic, ginger, sesame oil, water, and dried chili pepper; stir to dissolve the sugar.

4. 4

   Add the blanched chicken to the pot, bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, covered, for 15 minutes.

   15:00 · Simmer chicken
5. 5

   Add the potatoes and carrots to the pot, spooning the sauce over the top, and continue to simmer, covered, for 15 minutes.

   15:00 · Simmer with vegetables
6. 6

   Add the onion chunks and continue to simmer, uncovered, for 10 minutes, occasionally spooning sauce over the chicken and vegetables until the potatoes are fork-tender and the sauce has thickened slightly.

   10:00 · Reduce sauce
7. 7

   Stir in the green onions and black pepper, and simmer 2 more minutes.

   2:00 · Finish with green onions
8. 8

   Transfer to a serving dish, sprinkle with toasted sesame seeds, and serve hot with steamed rice.