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Korean chicken

updated

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Ingredients for 5 servings:

  • 5 large chicken thighs
  • 5 stalk(s) leeks
  • 2 m.-large carrot(s)
  • 1 large onion(s)
  • 1.8 liters of hot water
  • Vegetable broth, instant
  • Garlic
  • herbal salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

I got the recipe from a Korean woman

Rub the chicken thighs with herb salt half an hour in advance, then roast. Finely chop the leek, carrots, and onion. Remove the chicken thighs from the roasting pan, add the vegetables, and pour in 1.8 liters of hot water. Season with vegetable stock to taste. Add the chicken thighs and braise in the oven at 180 degrees Celsius (convection oven). Stir occasionally. When it starts to brown, reduce the heat to 150 degrees Celsius (300 degrees Fahrenheit). Cover and braise until the chicken thighs are cooked through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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