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Hi.

Welcome to my blog! Here I document my daily adventures of motherhood, life, and all the sweet & savory food I eat along the way!

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Instant Pot Soy Braised Chicken

Instant Pot Soy Braised Chicken

Instant Pot Korean Soy Braised Chicken [JJim Dak]

If I had a list of my family’s top 10 meals that we enjoy regularly, Jjim Dak would most definitely be somewhere at the top. Braised in a sweet and savory sauce, this dish features chicken, potatoes, and glass noodles, making it a hearty and delicious meal that goes perfectly with rice. Peppers add a nice kick to the dish, but because of Taylor, we now opt for the non-spicy version, but both are equally delicious!

Ingredients:

  • 4 lbs skinless chicken thighs

  • 2 medium carrots chopped into large pieces

  • 1 large white potato cut into large pieces (can also use Korean sweet potato)

  • 1/2 yellow onion chopped

  • 2 green onions chopped

  • 4 oz of sweet potato starch glass noodles, soaked in warm water for 45-60 min or Chinese potato starch glass noodles

  • 1/2 tsp sesame seeds

  • 1/2 cup water

  • For the sauce:

  • 1/2 cup of soy sauce

  • 1 TBSP sesame oil

  • 4 minced garlic cloves

  • 2 TBSP sugar

  • 1 TBSP honey

  • 2 TBSP oyster sauce

  • 1/2 inch grated ginger

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Instructions:

  1. Prepare vegetables by peeling carrots and potato.

  2. Cut potato into large chunks and soak in cold water to prevent discoloration.

  3. Cut carrots into large pieces

  4. Cut onions into large pieces

  5. Chop green onions into 2” pieces

  6. Press the SAUTE button on your Instant Pot. Once the display reads HOT, add 1 TBSP of olive oil and add chicken thighs in small batches. Brown each side for about 1 minute and flip. Remove the chicken and set aside.

  7. Add garlic and onions to the pot and saute until transluscent.

  8. Add chicken back into the pot and add the remaining vegetables. Pour soy sauce mixture over everything.

  9. Close the lid and press CANCEL to stop sautéing. Press POULTRY, then press the - (minus) button until the display reads 10. Make sure the pressure valve is in the SEALING position. The timer will start to count down once the float valve pops up.

  10. Once the timer is done, open the valve to VENTING to release pressure. 

  11. Take out the chicken and vegetables from the pot into a serving dish. Add your sweet potato noodles to the leftover liquid in the pot and SAUTE until noodles are cooked (about 2 minutes). The noodles will soak up a lot of the liquid and thicken so add in the 1/2 cup of water if needed.

  12. Add noodles to serving dish over the chicken and sprinkle with sesame seeds.

  13. Serve with rice & your favorite kimchi!

To cook over the stovetop, cook chicken for 2-3 minutes before adding the carrots and potato. Cook for an additional 3 minutes before adding the onions. Once the onions look translucent, add green onions. Plate chicken and vegetables into a serving dish and add noodles to remaining liquid and add 1/2 cup of water. Cook on high for 1-2 minutes, until noodles are completely cooked. Pour noodles and excess liquid over the chicken and veggies. Sprinkle with sesames seeds and serve!

ENJOY!

ENJOY!

xoxo,

Su

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