Korean Chicken Stew (Dakdoritang)

Special thanks goes out to my friend Alice for sharing this recipe with me. As I’m learning to make foods from other cuisines, it’s so interesting to me that most cultures have very similar ways of preparing dishes with many common ingredients, yet they can taste so distinctly different! This is no exception. My mom makes a version of braised chicken with potatoes with soy sauce, garlic, and green onions, but this is more saucy and feels more like a one pot meal.

Variations of Braised Chicken

Looking for something a little more savory? My mom makes a version that is just soy sauce, water, green onion. With 1-2 lbs of chicken you just need about 1/4 cup of soy sauce, 2 bunches of green onions sliced in to 2″ pieces and sliced vertically, and 2 tbsp of water.

My mother-in-law’s recipe for Pai Gu Rou (Braised Meat) is also very simple. It has a few more ingredients than my mom’s but follows a fun little 5-4-3-2-1 ingredient list. She typically makes it with pork ribs but also has followed the same recipe with chicken.

Hilda’s Chinese Braised Short Ribs is again also very simple with just two ingredients – dark rice wine and soy sauce. Use pork, use chicken – it’s all good!