Korean Braised ChickenI only wish I had bought some cauliflower so I could serve over cauliflower mash and sop up all that wonderful sauce-Tom got to enjoy it over some really delicious red rice! This is a super simple, delicious dish. And the leftovers are as good as the first night. You can shred the chicken and serve it many ways the next day! Hope you’re all having a wonderful weekend.
KOREAN BRAISED CHICKEN
1/2 cup zero calorie sugar
1/2 cup low sodium soy sauce
2 T mirin
1 T chili paste
1/4 cup rice wine vinegar
1/4 cup water
4 cloves garlic, finely chopped
1/2 onion, chopped
3 green onions, chopped
4 lbs skinless chicken pieces
Mix all ingredients in a large Dutch oven and add the chicken. Bring to a boil on the stovetop. Turn down to simmer and braise for about an hour and a half, covered. Remove chicken, shred and discard bones and return to the pot. Simmer for 20 minutes with the lid off. Serve over a whole grain, like couscous or brown rice if in Consolidation or Stabilization. Otherwise, you can serve by itself or over cauliflower mash.
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