Slow Cooker Dakjjim (Korean Braised Chicken)
User Reviews
4.3
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Servings
4
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Course
Main Course, Others
Slow Cooker Dakjjim (Korean Braised Chicken)
Description
This recipe uses a whole chicken cut into medium pieces combined with large chunks of potato, carrot, onion, and mushrooms. The ingredients are placed in a slow cooker along with a sauce made from soy sauce, dark brown sugar, oyster sauce, rice wine or mirin, honey, black pepper, sesame oil, and sesame seeds. Garlic, ginger slices, chili peppers, and scallions add layers of flavor.
The chicken and vegetables are slow cooked for several hours, resulting in meat that easily falls from the bone and vegetables softened but intact. The broth becomes flavorful from the sauce and aromatics. Adding scallions, sesame oil, and sesame seeds in the last minutes brightens the dish with freshness and nuttiness.
This braise is often served as a comforting meal and works well with rice or noodles. The recipe also allows for finishing the dish on the stove to reduce and thicken the sauce. The method includes options for spice level through chili peppers.
Ingredients
- 1 chicken about 2.5 pounds of cut pieces, medium size, cut up
- 2 potato cut into large chunks, medium
- 1 carrot cut into large chunks, medium
- 1/2 onion cut into large chunks, large
- 4 mushroom shiitake, white, or baby bella, cut into large chunks, 5 caps
- 6 garlic 8 cloves, plump
- 3 ginger 1-inch round, 4 thin slices
- 2 dried red chili pepper or green chili peppers or jalapenos - optional, 3 whole
- 2 scallion roughly chopped
Sauce
- ⅓ cup soy sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons oyster sauce or 2 more tablespoons soy sauce.
- 3 tablespoons rice wine or mirin
- 2 tablespoons honey or 2 to 3 more tablespoons brown sugar
- 1/4 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Instructions
- Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)
- Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you’re home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.
Optional Step
- Transfer to a large pot. Cook, uncovered, over high heat until the liquid is reduced and slightly thickened, 6 to 8 minutes. Stir in the scallions, sesame oil, and sesame seeds. Turn the heat off as soon as the scallions are slightly wilted.
User Reviews
Overall Rating
4.3
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