Kimchi Braised Chicken
When I was young, daddy used to submerge an entire 10 lb roasting chicken in bubbling hot water, proceed to shred it and squeeze a huge mountain of ketchup for us on the side with rice and Kimchi to eat as supper.
There are things that stay with you from childhood that you carry with you well into your adult years that you tenderly reflect back on (no matter how weird it was). This is one of them for me. Mama used to do it with beef and to this day, I have a strange fondness for boiled meat + ketchup but that’s how we grew up back then. In our household, spam was once legitimately viewed as a “protein” source. Of course, we all laugh about it now but it’s that age of innocence and simplicity that we remember that encourages the laughter to continue.
This is a dish that I came up with on the fly (much like how many of my personal dishes are born) on one of those days that me and my brothers were gabbing back and forth about the good ole’ days. It can still be hailed as a simple dish with humble roots but with a slight makeover. I hope you give it a try.
- 8 Pieces Bone-in Chicken
- 1 ts finely minced Ginger
- 2 ts finely minced Garlic
- 1 tb Sesame Oil
- 2 tb Brown Sugar
- 1 tb Sesame Seed
- 2 c Chopped Kimchi + its Liquid
- 4 Chopped Potatoes
- 2 Chopped Onions
- S & P
- Rinse your chicken and set it down in a deep casserole dish.
- Sprinkle in the rest of your ingredients minus your potatoes and onions.
- Massage this mixture well into your chicken.
- Topple in the rest of your veggies, cover, and allow to marinade to penetrate for at least an hour or two in the fridge.
- Bake at 350 for 35-45 minutes.
- Garnish with extra sesame seeds or green onions.
Cheers to great memories!
Your Squishy Monster ^.~