Cooked - Slow Cooker Dakjjim (korean Braised Chicken) - New Recipe

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Slow Cooker Dakjjim (korean Braised Chicken)

4.0

1 medium size chicken cut up (about 2.5 pounds of cut pieces)

2 medium potatoes (cut into large chunks)

1 medium carrot (cut into large chunks)

½ large onion (cut into large chunks)

5 mushroom caps (shiitake, white, or baby bella, cut into large chunks)

8 plump garlic cloves

4 thin ginger slices (1-inch round)

3 dried whole red chili peppers (or green chili peppers or jalapenos – optional)

2 scallions, roughly chopped

⅓ cup soy sauce

2 tablespoons dark brown sugar

2 tablespoons oyster sauce (or 2 more tablespoons soy sauce.)

3 tablespoons rice wine (or mirin)

2 tablespoons honey (or 2 to 3 more tablespoons brown sugar)

¼ teaspoon pepper

2 teaspoons sesame oil

1 teaspoon sesame seeds

Select all/reset

Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)
Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you’re home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.
Transfer to a large pot. Cook, uncovered, over high heat until the liquid is reduced and slightly thickened, 6 to 8 minutes. Stir in the scallions, sesame oil, and sesame seeds. Turn the heat off as soon as the scallions are slightly wilted.

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