Korean Braised Chicken With Rice Noodles
10m prep 25m cook 35m ready
A colorful Korean braised chicken dish with rice noodles, featuring a balance of five colors from soy, chicken, noodles, coriander, and chillies. Ready in 35 minutes.
Ingredients
- 1 3/14 lbs boneless, skinless chicken thighs
- 4 11/15 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp rice wine or dry white wine
- 1/2 tbsp sesame oil
- 2 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp freshly ground black pepper
- 2 dried red chillies
- 4 clove garlic crushed
- 1 onion peeled and roughly sliced
- 1 carrot peeled and sliced into matchsticks
- 1 courgette (zucchini) sliced
- 7 1/16 oz vermicelli rice noodles
- 3/7 cups chicken stock
- 2 spring onions (scallions) trimmed and finely sliced
- 0.5 red chilli finely sliced
- 1 coriander (cilantro) leaves
Nutrition (per serving, estimated)
Estimated based off 15 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 340 mg
- Iron: 5.75 mg
- Magnesium: 107 mg
- Phosphorus: 605 mg
- Potassium: 1326 mg
- Zinc: 4.51 mg
Let's Cook
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Step 1.
Place the chicken thighs in a large, shallow flameproof casserole. Add the soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, ground ginger, and black pepper. Crack the dried red chillies open and add them along with the crushed garlic. Mix everything together thoroughly. Heat over medium heat.
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Step 2.
Add the sliced onion, carrot matchsticks, and courgette slices to the casserole with the chicken. Stir to combine; the mixture will look dry but will release juices as it cooks. Bring to a boil, then cover and reduce the heat to low. Simmer gently for 15 minutes, or until the chicken is just cooked through.
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Step 3.
While the chicken simmers, place the vermicelli rice noodles in a large mixing bowl and cover with boiling water. Let them soften for about 10 minutes. Also, pour the chicken stock into a small saucepan and heat gently over medium-low heat.
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Step 4.
Once the chicken is cooked, drain the noodles in a colander. Add the noodles to the casserole in four small piles. Pour the warm stock over the noodles, then cover and cook for another 10 minutes to allow the noodles to absorb the sauce.
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Step 5.
Scatter the finely sliced spring onions and red chilli over the dish. Tear the coriander leaves and scatter them on top. Serve immediately.
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