Ingredients with Measurements:
- 4 chicken thighs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup honey
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add chicken thighs and cook until browned on both sides, about 5 minutes per side.
3. In a bowl, whisk together soy sauce, water, brown sugar, rice wine, honey, garlic, ginger, and green onions.
4. Pour the mixture over the chicken and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is cooked through.
6. In a small bowl, whisk together cornstarch and water.
7. Remove chicken from the skillet and set aside.
8. Add cornstarch mixture to the skillet and stir until the sauce thickens.
9. Return chicken to the skillet and coat with the sauce.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for browning chicken, low heat for simmering chicken
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 26g
Protein: 32g
Sodium: 1800mg
Sugar: 22g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Rice wine can be substituted with white wine or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the skillet for a more colorful and nutritious dish.
- Use beef or pork instead of chicken for a different flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to brown the chicken well before adding the sauce for maximum flavor.
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- Garnish with sesame seeds and sliced green onions for added flavor and presentation.
Storage instructions:
Store leftover Suksilgwa Jorim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve Suksilgwa Jorim in a large bowl or platter, garnished with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds and sliced green onions
Pairings:
Serve Suksilgwa Jorim with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
Steamed rice, kimchi, stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through after 30 minutes, continue simmering until fully cooked.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Suksilgwa Jorim is a Korean braised chicken dish that is typically served as a side dish or appetizer.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve Suksilgwa Jorim as a side dish or appetizer at a Korean-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean