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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, braised chicken with vegetables on rice. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

To serve: make a big pile of rice in the middle of a large bowl. Cut the chicken into eatable pieces and place on top of the pile. Pour the remaining broth on top of the rice.

Braised chicken with vegetables on rice is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Braised chicken with vegetables on rice is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook braised chicken with vegetables on rice using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Braised chicken with vegetables on rice:

1. Prepare 600 g Chicken thighs
2. Make ready Salt
3. Make ready Black pepper
4. Prepare 3-4 slices Fresh ginger
5. Get 1 Onion
6. Take Carrot 1 whole stick
7. Prepare 2 sticks Spring onion
8. Make ready Red chilli
9. Prepare Water
10. Make ready 3 Tablespoons Soy sauce
11. Make ready half White cabbage
12. Prepare 30 g Water chestnuts
13. Take 2 Teaspoons Thick soy sauce or oyster sauce
14. Take 1 teaspoon Worcester sauce
15. Take 1 teaspoon Sesame oil

A large stock pot is required to cook the chicken, chicken sauce, and vegetables. Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for "braise" or "steam." So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used.

Instructions to make Braised chicken with vegetables on rice:

1. Dice the chicken and mix well with some salt and black pepper.
2. Heat the frying pan and add in some oil. Pan fry the ginger slices until they turn into golden brown.
3. Add in sliced carrot and onion.
4. Add in the chicken.
5. Put some spring onion in (only the stem bit) and a little bit red chilli.
6. Pour some water and some soy sauce to roughly cover the whole ingredients.
7. Add some thick soy sauce or oyster sauce to darker the sauce.
8. Keep braising for another 20-30 minutes and then add in the finely chopped spring onion (the leaf bit). Then add in some Worcester sauce and sesame oil. Serve the chicken and vegetables with some steamed rice. Enjoy.

The popular Andong jjimdak is a special dish from the city of Andong. This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won't believe it. It's a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After it's browned, you'll soften the vegetables, add broth and seasonings. After browning the chicken, take it out and add the vegetables to the braiser.

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