A braising switch makes kimchi chicken dinner especially delicious. The technique, utilizing water as the braising liquid, creates an intense taste that allows the other flavors to truly shine.

The Enduring Appeal of Braising

Author Stevens has been reflecting on the lasting popularity of her book, “All About Braising,” since its publication in 2004. She regularly receives feedback from both longtime readers and newcomers, a testament to the technique’s enduring appeal. Stevens attributes this to “the confidence that learning to braise can build in a cook.”

A Culinary Journey with Braising

Nearly 17 years ago, a mustard-yellow Dutch oven became a pivotal purchase for one cook in New York City. This enameled cast-iron pot quickly became central to their early culinary explorations. Staying home to nurture a braising pot proved more appealing than dining out.

Early attempts were inconsistent, sometimes bland or overly salty. However, with each iteration, the cook improved, eventually mastering the art of braising. Reading “All About Braising” now feels like receiving clear instructions after years of experimentation.

Kimchi Chicken: A Flavorful Revelation

Whenever the desire for a homey aroma arises, this cook turns to braising chicken legs in kimchi. The key to this recipe is the use of water as the braising liquid, allowing the other ingredients to fully express their flavors. Stevens notes that using water results in a clearer, more straightforward outcome, particularly when braising fatty meats.

A Unique Blanching Technique

Unlike many braises that begin with searing, this recipe skips that step. Instead, it employs a blanching and shocking technique, similar to those used in Chinese white-cut chicken and Hainanese chicken rice. This process removes any gaminess and tightens the skin, resulting in incredibly tender chicken.

Building Layers of Flavor

The kimchi’s acidity tenderizes the meat and intensifies the gravy, creating an electric-red pool of umami. Fine matchsticks of ginger are stir-fried in butter, releasing a divine aroma that complements the kimchi. Two spoonfuls of gochugaru, a Korean red-pepper powder, bloom in the fat, adding savory sweetness.

The Recipe Details

Water, not stock, serves as the braising liquid, becoming infused with the flavors of the chicken and kimchi. The dish is best served with white rice, mashed potatoes, or crusty bread to soak up the flavorful juices.

Ingredients

  • Salt and freshly ground black pepper
  • 1 large or 2 small Asian sweet potatoes, peeled and cut into 2-inch chunks

Instructions

First, blanch the chicken for 5 minutes in boiling water, then shock it in ice water. Melt butter in a Dutch oven, then stir-fry ginger until fragrant. Add gochugaru, kimchi, fish sauce, honey, bay leaves, and 1 cup of water. Nestle the chicken into the liquid, season with salt and pepper, and simmer for 10 minutes.

Add sweet potato and onion, then continue simmering, partly covered, for another 30 minutes, or until the chicken is fall-off-the-bone tender and the sauce has reduced.

The Importance of Ingredients

Asian sweet potatoes are preferred for their ability to maintain their shape during long braising, becoming gloriously fudgy. Coarse gochugaru is recommended for a deeper, sweeter flavor. It can be found at Korean and Asian supermarkets, as well as online.