Chicken gochujang braised

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. chicken prepares lean meat 200g for stir-fry and cuts it to a length of 3 cm and a thickness of 5 mm. Separately use knives and cutting boards for raw meat and other ingredients.
2. Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
3. Put onion and chicken into cooking pot and pour in the seasoning sauce.
4. When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
5. Use a food thermometer to check that the center of the meat reaches at least 74°C. Do not judge doneness by time alone.
6. Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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