This Man's Cook Jorim Chicken

• 1kg chunked chicken (for stewing)
• 3 dried chili peppers
• 3 green chili peppers
• 50g scallions
• 1 tablespoon cooking oil
• 10 whole garlic cloves
• 5 tablespoons water
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 2 tablespoons corn syrup
• 1 tablespoon black sugar
• 0.5 tablespoon soybean paste
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seeds

Recipe 🍳

Cooking tips 💡

• Roast the chicken skin side down first to draw out natural fat, preventing burning and enhancing crispiness and aroma.
• Always keep the lid off when flipping the chicken to effectively eliminate the chicken’s natural gamy smell.
• Adding a small amount of soybean paste enhances the deep umami flavor and gives the dish its rich, glossy brown color.

Recommended for 🙋

• ⭐Those seeking a rich, concentrated chicken dish in the jorim style, different from traditional brothy stews.
• ⭐Home cooks who want to replicate the deep, savory taste of professional restaurants using a combination of soybean paste and black sugar.
• ⭐Families looking for a main course that satisfies both children as a side dish and adults as an appetizer or drinking snack.