Lee Hye-jung's Braised Dried Pollock and Chicken

Name: Lee Hye-jung's Braised Dried Pollock and Chicken
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 chicken thighs; 1 dried pollock; some radish; a few pieces of kelp; an appropriate amount of chestnuts; 1 cheongyang chili pepper; 2 tbsp Jin-ganjang; 1 tbsp cooking wine; 1/2 tbsp cheongju; 1 tbsp rice syrup; 1 tbsp maesil syrup; 1 chicken stock cube; some cooking oil; some salt; some ground black pepper

A savory braised dish of golden-browned chicken thighs and umami-rich dried pollock, kelp, radish, and chestnuts simmered in a soy sauce seasoning.

30 min Difficulty Normal Meat & mains

Main ingredients

chicken thigh dried pollock radish kelp chestnut Jin-ganjang

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chicken thigh dried pollock radish kelp chestnut Jin-ganjang

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Ingredients needed 3 servings

Recipe

Remove the fins, bones, and spines from the dried pollock. Cut into bite-sized pieces, rinse quickly in water, and squeeze out excess moisture.
Score the thick parts of the chicken thighs and flatten them out. Season with salt and pepper.
In a heated pan, sear the chicken thighs skin-side down to render the fat and cook until golden brown. Cut into bite-sized pieces and set aside.
Line the bottom of a pot with the dried pollock skin-side down. Layer the seared chicken, radish, kelp, and chili pepper on top.
Mix Jin-ganjang, cooking wine, cheongju, rice syrup, maesil syrup, and chicken stock cube to make the seasoning sauce. Pour it into the pot along with enough water to just cover the ingredients, and bring to a boil.
Cover and simmer over medium heat until the seasoning is well absorbed. Spoon the braising liquid over the ingredients as it reduces.
When the liquid has reduced, add the peeled chestnuts. Continue simmering until only about one ladleful of liquid remains, glazing the ingredients.

Prepare the dried pollock and chicken thighs, then pan-sear the chicken until golden.
Place the dried pollock, chicken, radish, kelp, chestnuts, and soy seasoning in a pot.
Simmer, spooning the sauce over, until the liquid is reduced and glossy.

Cooking tips

Do not soak the dried pollock for too long, as its umami compounds will leach out. Rinse quickly and squeeze dry immediately.
Searing the chicken first removes excess fat, preventing the braise from becoming greasy and keeping the flavor clean.
When preparing for a ancestral rite table, omit the cheongyang chili pepper or any spicy ingredients.

Recommended for

Those looking for a dish to serve guests on holidays or special occasions.
Those who want to enjoy the deep umami of chicken and seafood together.
Those who want to make a neat, sweet-and-salty braised dish.

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