Cola Braised Korean Chicken
Braising chicken in cola makes chicken so tender and juicy. Enjoy this Korean braised chicken with potato, carrot and noodles in one pot. It's wholesome and delicious.
Ingredients
- 2.2 lb bone-in chicken pieces, trimmed and cleaned
- 100 g Korean glass noodles (dangmyeon)
- 1 lb small whole potatoes size of a baby fist. Cut into big chunks if large
- 2 carrots cut into 1 1/2" chunks
- 1 large onion diced
- 4-7 dried red chillies or fresh chilies without the stem
- 2 cups cola preferred Coca-Cola
- 1/2 cup soy sauce
- 2 tablespoons sweet rice wine (mirim)
- 1 tablespoon minced garlic
- 1/2 teaspoon powdered ginger or 1 teaspoon fresh minced ginger
Instructions
- Soak the Korean sweet potato noodles in warm water to soften. Set aside.
- Bring water to boil in a medium pot. Add the chicken pieces and let the water come up to boil again. Remove the chicken from water. Set aside.
- In a braising pot combiner Coke, soy sauce, rice wine, garlic, ginger together. Return the chicken to the mixture and add the dried chili.
- Bring to boil. If you see any scums on the surface, scoop out with a spoon to get the clear sauce. When the whole thing comes to boil, add the potatoes, carrots and onions to the pot, and stir to coat evenly. Cover with a lid and simmer over medium-low heat for 20 minutes.
- Raise heat to medium or medium-high, add the noodles and continue to cook for another 5-7 minutes, uncovered, stirring once or twice. When you see your sauce gets reduced by half and the vegetables are tender, it is done.
- Let the stew rest for a few minutes before serving so the flavor will settle into everything in the pot. Serve warm with a little rice.