Braised Chicken, Stir-Fry the Chicken First Then Simmer in Soy Sauce for a Richer Broth

Steps

1. 1

   Wash the chicken thighs and cut into bite-sized pieces.

2. 2

   Blanch in boiling water with 5 tablespoons of cooking wine and 5 tablespoons of soju for 2 minutes.

3. 3

   Strain through a colander and rinse once under running water.

4. 4

   Heat 2 tablespoons of cooking oil in a pan and stir-fry the chicken for 2 minutes.

5. 5

   When the chicken is golden, add dark soy sauce, corn syrup, and cooking wine, then simmer over high heat for 5 minutes.

6. 6

   Add 2 cups of water, then add minced garlic, minced ginger, and oyster sauce.

7. 7

   Add roughly chopped potatoes and carrots, and cook over medium heat until the potatoes are cooked through.

8. 8

   When the potatoes are done, add onion, green onion, and soaked glass noodles to taste.

9. 9

   Boil for 2 minutes, then add 5 tablespoons of dark soy sauce, cheongyang chili peppers, Vietnamese chili powder, and MSG, and cook for another 1–2 minutes.