Korean Chicken Braised in Soy Ginger Lemon Sauce

• Meat

  • 2 lb Chicken thighs or legs, bone-in skin-on

• Produce

  • 1 tbsp Chives or young green onions
  • 1 tsp Ginger, fresh
  • 1 Lemon
  • 1/2 Lemon, Juice of
  • 1 Onion

• Condiments

  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice or leftover rice warmed up, cooked

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 tbsp Mirin or cooking sake
  • 3 tbsp White wine

Found on kimchimari.com

Description

Ingredients

• 2 lb bone-in, skin-on chicken thighs or legs (6 pieces)
• 3 Tbs soy sauce (Jin Ganjang)
• 3 Tbs white wine
• 1 Tbs mirin or cooking sake
• 1 Tbs extra virgin olive oil
• 1 tsp fresh ginger, chopped
• 1 tsp sugar (optional)
• 1 onion, sliced
• 1 lemon, sliced
• 1 Tbs of chopped chives or young green onions
• juice of 1/2 lemon
• 2 Tbs extra virgin olive oil (EVOO)
• cooked rice or leftover rice warmed up

Directions

• Mix soy sauce, wine, oil and ginger (sugar if you like sweet flavors). Clean chicken thighs and leg. Remove excess fat and also poke a few times with your knife. Massage chicken with your hands in the soy ginger sauce and leave to marinate for 2 hours at room temperature. Preheat oven to 350° F (175° C). In a heavy (oven safe) pan or dutch oven large enough to hold all thighs/legs in a single layer, heat 2 Tbs EVOO over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4-5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices.Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 Tbs of sake or mirin. Transfer pan to oven and bake for 40 – 45 minutes. Serve onions, chicken on top of rice and sprinkle with chopped chives.