Chicken Jjim

INGREDIENTS

• 900g Chicken Thigh
• 600g Potato
• 200g Carrot
• 1 Onion
• 4 cloves Garlic
• 4 tbsp Korean Chilli Flake
• 2 tbsp Korean Chilli Paste
• 6 tbsp Soy Sauce
• 2 tbsp Sugar
• 1 tsp Sesame Oil
• 2 tbsp Cooking Oil
• 600ml Water
• 1 tsp Sesame Seed
• 1 Spring Onion

STEPS

1. 1

   Cut 900g of chicken thigh into large bite-size pieces. Prepare 600g of potato (peeled and cut into 3 cm chunks), 200g of carrot (cut into thick chunks), 1 onion (cut into wedges), and 4 cloves of garlic (minced). Keep the raw chicken separate from ready-to-eat foods, and wash hands, utensils, and surfaces after handling it.

2. 2

   In a bowl, combine 4 tbsp of korean chilli flake, 2 tbsp of korean chilli paste, 6 tbsp of soy sauce, 2 tbsp of sugar, and 600ml of water to make the braising sauce.

3. 3

   Heat 2 tbsp of cooking oil in a heavy pot over medium-high heat. Add the chicken in a single layer and brown for 5 minutes, turning occasionally, until lightly golden on the outside.

   ⏱ 5 min

4. 4

   Add the potato, carrot, onion, garlic, and prepared sauce. Bring to a full boil, then reduce to low heat, cover, and simmer for 35 minutes. Stir every 10 minutes so the sauce coats the chicken and vegetables.

   ⏱ 35 min

5. 5

   Remove the lid and simmer for 10 minutes more, stirring occasionally, until the sauce is thick and glossy, the potatoes are tender, and the chicken is cooked through with clear juices and no pink meat.

   ⏱ 10 min

6. 6

   Stir in 1 tsp of sesame oil and garnish with 1 spring onion (thinly sliced) and 1 tsp of sesame seed. Rest for 5 minutes before serving.

   ⏱ 5 min