Sunday, April 24, 2011

Korean braised chicken legs with vegetables

Serve 3    Prep 10 minutes   cook 20 minutes
  • 6 chicken legs, bone in and skin on
  • 1/2 cup soy sauce
  • 1/4 cup Mirin (cooking rice wine)
  • 1 cup low sodium chicken broth
  • 1 Tbsp sugar, or more to taste
  • 1 Tbsp sesame seed oil
  • a pinch of black pepper
  • 4 dried Thai red chili
  • 4 garlic cloves, minced
  • 1 tsp minced ginger
  • 2 parsnips, peeled and cut into medium cubes (approx. 1″ x 1″)
  • 2 carrots,cubed similarly  to the parsnip.
  • handful of mushrooms, halved or quartered
  • a few stalks of green onion, chopped into 1/2 inch
  1. Rinse the chicken legs, cut around the bone and pull the meat down, looking like chicken blow pops, with a clean bone sticking out of a clump of tender chicken meat.
  2. Put it in the cold water and boil about 5-7 minutes. Remove from the heat and drain,
  3. In a large saute pan, mix together sugar, soy sauce, mirin,  ginger, garlic and dried red chili.  Mix well.  Add chicken and mix until all chicken pieces are coated.  Add vegetables and mix well.
  4. Heat a large pan over medium high heat.  cooking until the marinade is fragrant, about 5 minutes.  Pour 1/2 a cup of broth  over chicken and cover, reducing heat.  Check chicken after 15 minutes to make sure there is enough water, and add 1/4 cup of necessary.  You do NOT want to add too much liquid because the vegetables and the chicken all release juices and a too watery base is not ideal.  Cook for 25 minutes total, stirring occasionally and checking to make sure there is enough liquid and just adding a little bit at a time. 
  5.  Once chicken is fully cooked and vegetables are tender, add scallion pieces and toss.  Sprinkle with sesame seeds as a garnish.  Serve hot with fresh rice.


Receipe adapted from Ceramic Canvas Original,Dessert
For graham crackers cuplets:
  • ¾ cup graham cracker crumbs
  • 3 TBL sugar
  • 3 TBL unsalted butter, melted

Preheat oven to 350°F. Combine crumbs, sugar and butter in a small bowl. Scoop a rounded tablespoon of a graham cracker mix into the cup of a 2” muffin tin. Using fingers, press the crumbs evenly on the bottom and the sides of each cup.Bake for 12 minutes. Take out and allow to cool completely.For lime cream:
  • 6 TBL fresh key lime juice
  • 4 TBL sweetened condensed milk
  • Zest from one lime
  • 1 cup heavy cream
Stir together the lime juice, condensed milk and half of the lime zest in a large bowl. In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lime mixture.Pipe whipped lime cream into the individual graham cuplets. Garnish with remaining lime zest.Makes 12 cuplets

Glazed Baby Potatoes (Al Gamja JoRim)

serves 4 to 6 prep: 10 minutes cook: 20 minutes
  • 1 lb Baby Potatoes (about 30)
  • 1 1/2 Cups kelp broth
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Sugar
  • 2 Tbsp Mirin (rice wine)
  • 1 tsp sesame seed oil
  • 1 tsp Sesame Seeds
  • 5 cups water
  • 4 inch lengh of dried sea kelp
  1. Clean about 30 small baby potatoes. Drain the water. ( do not remove the skin).
  2. In a medium pot, boil the 5 cups of water on high. Turn off the heat when the water starts to boil, then add dried kelp; let it cool.
  3. Place a large sauce pan (shallow pan) on the stove, add 1 1/2 cups of kepl broth, soy sauce, sugar, Mirin. Stir to blend ingredients. Bring to a boil over high heat.
  4. When the sauce starts to boil, add baby potatoes, then reduce heat to medium and continue boiling (uncovered), turning occasionally until caramelized for about 15 to 20 minutes.
  5. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is okay--in fact, it's what should happen. Continue stirring and watch as the potatoes' color turns darker and darker, also the sauce forms bubles bigger and bigger. 
  6. When finished, potatoes are tender and the liquid has evapolated, and they are nicely glazed; add sesame seed oil, sesame seed. Let it cool and serve.