Published on: 03/24/2026
This news was posted by Oregon Today News
Description

A ginger- and gochugaru-infused butter underpins the multilayered seasonings in this savory braised chicken dish. Kimchi’s acid tenderizes the meat and provides intensity to the final gravy, an electric-red pool of umami. White rice tastes great with this, as do mashed potatoes or crusty bread, to sop up all the buttery juices. An age-old secret to juicy chicken is blanching, then shocking the meat with cold water, a technique that appears in dishes like Chinese white-cut chicken and Hainanese chicken rice. This initial step also results in a clean chicken flavor and a rich, pure-tasting sauce.
News Source : https://www.oregonlive.com/nytcooking/2026/03/774285097-braised-kimchi-chicken-with-sweet-potatoes.html
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