Healthy chicken recipes: Braised chicken with sweet potato & deonjang (된장 닭도리탕)

Welcome to Hungry Gopher, Gopher is hungryfor braised chicken.

This is an original dish of mine inspiredby Thai curry and anchored by traditional Korean soy bean paste.

This braised chicken dish is a great Sunday,onepot meal, that cooks down slow, and makes for great lunch boxes during thebusy week.

So let’s get it started! First, we’ll need one whole organic chickencut into pieces.

Ask your butcher to cut the chicken for curry.

My butcher did a wonderful job.

The piecesare about 2 inch/4cm big.

You can use larger pieces if you want, butthe benefits of using smaller pieces are a shorter cooking timeand also it helps release the nutrition from the bones into the broth more easily.

Next, let’s saute the chicken first.

 Startby adding 1 Tbsp of virgin coconut oil to the pan over high heat.

We’ll make one layer to begin, so we canlightly brown this for about 5 minutes on one side,which will give us extra flavors.

And turn these when you see light brown colorat the bottom.

Then I am going to add the restand cook this over high heat for about 10 more minutes until the all color is turned.

While that’s cooking, let’s make the sauce.

We’ll need 4 Tbsp of Korean fermented soybean pasteaka deon-jang.

Deon-jang is a staple Korean condiment that’s widely used from a dippingsauce to seasoning stew.

Think of it of as a Japanese Miso but witha more pungent flavor profile.

Make sure to check the ingredients when youpurchase this to avoid harmful food additives and preservatives.

I’ll put a link to my online shopping recommendation and more info about “deon-jang” on mywebsite at hungrygopher.


Add this to 1/2 cup of red wine and freshlyground pepper.

If you prefer not to use alcohol, use water instead.

Mix this well together.

And let’s see how the chicken is doing,looking good and smelling wonderful.

Let’s add in our sauce.

Give it a good stir and take care to scrape the bottom of the pot, so all the brown bitsget incorporated into the sauce.

That’s the flavor party right there.

Letthis cook over high heat until it comes to boil which will take about 5 minutes.

The beauty of using fermented condiments suchas deon-jang is that they provide such a depth of flavor to the dish instantly,without much effort.

Now that’s boiling.

Lower the heat to medium.

And let’s add 1 can of organic coconut milk to the pot and give it a good stir.

Cover this and continue to cook about 20~30 minutes until the chicken is cooked.

While that’s cooking, let’s prepare thevegetables.

We’ll need 2 large Korean sweet potatoes,aka goguma.

Goguma is a common ingredient in Korean cuisine.

Cut them into 1 inch/ 2 cm thick wheels.

I have started seeing them increasingly more at conventional grocery stores and farmer’smarkets b ecause their nutritional value have been praisedmore recently.

 These are pale in color compared to yams.

They are  dense and woody when raw, but they cook down to be very soft and sweet.

  If you cannot find these guys feel free tosubstitute whichever sweet potato you can find.

Next, we’ll roughly chop 1 large onion and3 carrots.


your choice of green vegetables.

Thisis a perfect dish to utilize any seasonal green vegetable.

I use whatever green vegetables I can findat my local farmer’s market for this dish.

Collard greens, cabbage, bok choy, water morningglory aka ong choy just to name a few.

  Today, I’m using a combination of thesebeautiful spring morning glory and bok choy.

Roughly chopped these.

Water morning glory is a common green vegetablein East and Southeast Asian Cuisine.

  It’s tender and mild and imparts a wonderfulfreshness to the dish.

 So give it a try if you can find it in your locale.

And Finally, a handsome amount of fresh basil.

Now that all the vegetables are ready.

Let’scheck on the chicken.

That’s looking great.

All the pieces lookwell cooked.

So let’s add in the Korean sweet potatoand continue cooking for another 10 mins until they are cooked.

I’ll show you whatto look for to check the doneness of goguma.

We’re adding our ingredients in order ofhow much time they need to cook.

 Cooking in stages like this will resultin everything being cooked just right.

Let’s check on the sweet potato.

Use a chopstickto poke it through.

When it goes through with a little resistance,add the carrots and onions and continue cooking until the carrots are cooked to your liking.

It’ll take about 8 minutes.

Now, we’ll add the rest of the vegetables- except the basil, and continue cooking for another 4 minutes.

After 4 minutes, we’ll turn the heat off,and add in our basil.

Give it a stir and taste it for salt level.

It needs a little salt.

Yum – Let’s see how we did!It’s my favorite time in the show — time to tasteMhmmm — the combination of all these subtle flavors meld into a wonderful harmony.

 The creamy potato with sweet notes and underlying umami of the soybean paste.

 What a delight! Try this recipe and let me know how it goes,For more videos like this, subscribe to my channel and sign up for my newsletter, righthere Remember Guys, Eat Real, Be RealThanks for watching….

I’ll see you next time! Still trying to figure out how to eat healthywithout spending hours preparing for a meal? Don’t worry.

I’ve got you covered.

I’llshow you how to get it done –  I’ll show you simple easy recipes andhealth tips that highlight authentic Korean flavors.

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Source: Youtube