korean braised chicken with mushrooms

Name: Korean Braised Chicken with Mushrooms
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 3 1/2 pound(s) fryer chicken, cut-up (or 10 pieces of chicken including breasts, thighs, legs); 1 tablespoon(s) vegetable oil; 4 medium shallots, peeled and thinly sliced; 1 tablespoon(s) fresh ginger, sliced paper thin; 2 clove(s) garlic, thinly sliced; 3 large poblano chilies, seeded and thinly sliced; 1 tablespoon(s) ground cumin; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1/2 pound(s) cremini mushrooms, stems trimmed and caps sliced 1/4 inch thick; 2 tablespoon(s) gochujang (korean chili paste); 1/2 cup - dry white wine or sake; 2 tablespoon(s) rice vinegar; 2 - green onions, chopped (for garnish)

(1 RATING)

11 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 27, 2019

This is a delicious way to prepare chicken. The chilies, mushrooms and Korean gochujang add a wonderful depth of flavor that takes braised chicken to a whole new level. It's a great main dish. The chicken is cooked in a pan sauce, so it's somewhat like a stew in that it can be served over (or along side) steamed white rice to make the pan sauce go a long way.

Rate

prep time 15 Min

cook time 45 Min

method Saute

yield 4 to 6

Ingredients

3 1/2 pounds fryer chicken, cut-up (or 10 pieces of chicken including breasts, thighs, legs)
1 tablespoon vegetable oil
4 medium shallots, peeled and thinly sliced
1 tablespoon fresh ginger, sliced paper thin
2 cloves garlic, thinly sliced
3 large poblano chilies, seeded and thinly sliced
1 tablespoon ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
1/2 pound cremini mushrooms, stems trimmed and caps sliced 1/4 inch thick
2 tablespoons gochujang (korean chili paste)
1/2 cup - dry white wine or sake
2 tablespoons rice vinegar
2 - green onions, chopped (for garnish)

How To Make korean braised chicken with mushrooms

Step 1

Rinse chicken pieces, pat dry with paper towels.

Step 2

Heat oil in a large heavy-duty skillet over medium heat. Sear chicken in the hot oil until lightly browned on all sides. Transfer chicken to a platter.
Step 3

Reduce heat to low. Add additional oil to skillet if necessary. Add shallots, ginger, garlic and poblano chilies to skillet and sauté on low until shallots are just starting to change color. Stir in the cumin, pepper, salt, and mushrooms, and continue cooking until mushrooms are soft.
Step 4

Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
Step 5

Keep heat on low. Place chicken in the skillet, skin side up. As you add each piece of chicken, thoroughly baste it with the pan sauce. Cover pan, and simmer chicken for 30 minutes. Garnish with green onion, and serve immediately.
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