Braised Kimchi Chicken With Sweet Potatoes
A ginger- and gochugaru-infused butter underpins the multilayered seasonings in this savory braised chicken dish. Kimchi’s acid tenderizes the meat and provides intensity to the final gravy, an electric-red pool of umami. White rice tastes great with this, as do mashed potatoes or crusty bread, to sop up all the buttery juices. An age-old secret to juicy chicken is blanching, then shocking the meat with cold water, a technique that appears in dishes like Chinese white-cut chicken and Hainanese chicken rice. This initial step also results in a clean chicken flavor and a rich, pure-tasting sauce.
Ingredients
- 2 pounds bone-in, skin-on chicken drumsticks or leg quarters
- 4 tablespoons unsalted butter
- 1 (3-inch) piece ginger, peeled and cut into fine matchsticks
- 2 tablespoons gochugaru (see Tip)
- 1 ½ packed cups finely chopped kimchi, plus any juices
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 fresh or dried bay leaves
- Salt and freshly ground black pepper
- 1 large or 2 small Asian sweet potatoes (about 10 ounces), peeled and cut into 2-inch chunks (see Tip)
- 1 small yellow onion, peeled and cut into 2-inch chunks
Directions
Fill a medium bowl with ice water. Then, fill a large Dutch oven or other heavy-bottomed pot with cold water and bring to a boil over high. Add the chicken and poach for just 5 minutes (it’s OK if the water doesn’t come back to a boil). Shock the chicken in the ice water to stop the cooking and set aside. Drain the Dutch oven, rinsing if very dirty, and return the pot to the stove.
Nutrition
- Calories
- 577.9 kcals
- Carbohydrate
- 25.6 grams
- Cholesterol
- 239.2 milligrams
- Fat
- 32.6 grams
- Fiber
- 4.6 grams
- Protein
- 44.1 grams
- Saturated Fat
- 12.8 grams
- Sodium
- 1145 milligrams
- Sugar
- 9.2 grams
- Trans Fat
- 0.1 grams
- Unsaturated Fat
- 4.9 grams
Source: https://cooking.nytimes.com/recipes/774285097-braised-kimchi-chicken-with-sweet-potatoes