Korean Braised Chicken With Mushrooms Food

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

BRAISED CHICKEN WITH MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
• Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
• Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
• Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

BRAISED CHICKEN WITH MUSHROOMS

Steps:

• Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.
• Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
• Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
• Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
• Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
• Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.

KOREAN BRAISED CHICKEN WITH MUSHROOMS

Steps:

• 1. Rinse chicken pieces, pat dry with paper towels.
• 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.
• 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.
• 4. Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
• 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.

KOREAN BRAISED CHICKEN (JJIMDAK)

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
• Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
• Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
• Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

BRAISED CHICKEN WITH MUSHROOMS

Steps:

• cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
• sprinkle with thyme, salt, pepper.
• saute till browned, about 6 minutes.
• stir in the muchroom, onion and water.
• cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
• add the tomatoes, broth, wine and garlic.
• bring to a boil.
• reduce heat, simmer, covered, 10 minutes.
• stir in noodles, spinach, half-and-half and cheese.
• simmer until the spinach just begins to wilt.