Braised Black Chicken with Kimchi and Jasmine Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 350˚F (175ºC).
Pour oil into a braising pan that has a lid. Heat pan over medium-high heat.
Generously season chicken pieces with salt and pepper and sear in the hot pan, skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
Remove chicken from the pan and set aside.
Drain all but 1 tbsp of oil from the pot. Reduce heat to medium and sauté onions and garlic for about 2 minutes.
Add ginger and continue to sauté. for 1 minute.
Add stock to the pot and simmer for 1 minute. Add the soy sauce, rice wine, sugar and pepper and continue to simmer for 5 to 7 minutes.
Add chicken back into the pan, skin side up, cover and place in the oven for about 40 minutes, until internal temperature reaches 165ºF (74ºC).
Keep sauce simmering.
To serve, remove chicken from the braising liquid and set aside.
Place a ½ cup of jasmine rice on a dinner plate.
Place 1 or 2 pieces of chicken on the rice.
Pour some of the braising liquid over chicken.
Top with kimchi, green onion and cilantro.
|Per 456 g serving||Amount|
|Saturated Fat||13 g|
|Per 456 g serving||% Daily Value|