Korean Soy Sauce Braised Chicken Korean Braised Chicken in Sweet Soy-Garlic Sauce Ingredients: 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, or whole chicken cut) 3 medium potatoes, peeled and cut into chunks 2 carrots, peeled and sliced 1 onion, cut into wedges 4 cloves garlic, minced 1-inch piece of ginger, sliced 3 tablespoons soy sauce 1 tablespoon dark soy sauce (optional, for color) 1 tablespoon oyster sauce 1 tablespoon brown sugar 1 tablespoon mirin or rice wine 1 teaspoon sesame oil 1/2 teaspoon black pepper 2 cups water or chicken broth 2 green onions, chopped (for garnish) Optional: 1 chili pepper (sliced) for heat, toasted sesame seeds Directions: In a large pot, add chicken, water or broth, soy sauce, dark soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and black pepper. Bring to a boil. Skim off any foam, reduce heat to medium, and simmer uncovered for 15 minutes. Add potatoes, carrots, and onion. Stir gently, cover, and continue simmering for 25–30 minutes until the chicken is cooked through and vegetables are tender. Remove lid, increase heat to medium-high, and cook for an additional 5–10 minutes until the sauce reduces and thickens slightly. Drizzle with sesame oil, sprinkle with green onions and optional sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 390 kcal | Servings: 4 servings #koreanbraisedchicken #dakjjim #soygarlicchicken #koreancomfortfood #braisedchickenrecipe #koreanchickenstew #sweetsoysauce #asiandinnerideas #onepotkorean #heartychickendish #easykoreanrecipes #chickenandvegetables #garlicsoychicken #umamichicken #homestylekorean #koreanfamilymeal #slowcookedchicken #richsoysauceflavor #koreanstewedchicken #weeknightkorean Fall-off-the-bone tender chicken, rich soy-garlic broth, and cozy vibes all in one pot This Korean Dak Jjim is pure comfort food.

Kosovo Chicken Soup with Root Vegetables Hearty Balkan Chicken Soup with Carrots, Parsnips, and Potatoes Ingredients: 1.5 lbs bone-in chicken thighs or drumsticks 8 cups water 2 carrots, sliced 2 parsnips, sliced 2 medium potatoes, diced 1 small onion, chopped 2 cloves garlic, minced 1 celery stalk, chopped 1 bay leaf 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons fresh parsley, chopped Optional: 1/4 cup orzo or rice Directions: In a large soup pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and translucent. Add chicken pieces and brown lightly on all sides, about 4–5 minutes. Pour in water, add bay leaf, and bring to a boil. Skim off any foam that rises to the top. Reduce heat to a simmer. Add carrots, parsnips, potatoes, and celery. Cover and simmer for 45–50 minutes, or until chicken is tender and vegetables are soft. Remove chicken, shred meat, and return to the pot. (Discard bones and skin.) If using orzo or rice, add now and simmer for an additional 10–12 minutes until tender. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Serve hot with crusty bread or traditional Balkan cornbread. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 320 kcal per serving | Servings: 6 servings #kosovorecipes #balkansoup #chickensoup #rootvegetablerecipes #heartychickensoup #traditionalbalkanfood #kosovancuisine #homemadesoup #comfortfoodseason #rusticsoup #chickenandvegetables #healthysoup #parsniprecipes #familydinnerideas #soupweather #easydinnerrecipes #souprecipeideas #slowsimmered #chickenrootsoup #flavorfulbroth Cozy up with a steaming bowl of Kosovo Chicken Soup with Root Vegetables – tender chicken, nourishing root veggies, and an aromatic broth that warms you to the core.