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chicken drumsticks water soy sauce gochugaru gochujang brown sugar garlic onion potato carrot sesame oil scallions white rice
Viewed: 62 - Published at: 5 years agoIngredients
- 2 pounds chicken drumsticks
- 1 1/3 cups water
- 1/3 cup soy sauce
- 1/4 cup gochugaru (red pepper powder)
- 2 tablespoons gochujang
- 2 tablespoons brown sugar
- 8 cloves garlic, grated
- 1 large onion, cut into 1-inch chunks
- 1 large potato, cut into 1-inch chunks
- 1 medium carrot, cut into 1-inch chunks
- 1 jalapeno, thinly sliced (optional)
- 1 tablespoon sesame oil
- 4 scallions, sliced on the diagonal, for garnish (optional)
- White rice, for serving
Method
- Bring a large pot of water to a boil and add the chicken, poaching for 5 minutes. It may not come up to a boil again (that's fine!). Drain and rinse with cold sink water. Add back to the empty pot.
- In a small bowl, stir together the water, soy sauce, red pepper powder, gochujang, brown sugar, and garlic, and add to pot with the chicken. Bring to a boil, lower the heat to medium, and cook at a rolling simmer for 10 minutes.
- Add the onion, potato, carrot, and optional jalapeno and continue simmering for 20 more minutes, or until the chicken and vegetables are cooked through. Stir in the sesame oil.
- Garnish with scallions and serve with white rice.
- Instant Pot variation: Add all of the ingredients (using only 1/2 cup water, not the full 1 1/3 cups), save for the sesame oil, scallions, and white rice. Pressure-cook on High for 30 minutes, then let release naturally for about 10 minutes. Stir in the sesame oil and garnish with scallions. Serve with white rice.
