Beer-Braised Chicken and Bok Choy
Tender flavorful chicken with chewy broth soaked noodles and crisp bok choy.
Beer-Braised Chicken and Bok Choy
Serves 4-6
By accident, Claude and I came into an abundance of beer. For two people who do not drink regularly, this was quite the conundrum, but we were able to give away 2 cases quickly, leaving 2. I remembered Xiaoying Cuisine on Youtube braised chicken in beer and served it with bok choy. I figured there was no time like the present and decided to try my luck at a version of my own.
“Recipe Tips:
1. I used the Chinese style wide sweet potato starch noodles however, the thin Korean style dangmyeon or sweet potato starch noodles can be used instead. Adjust the cooking time as needed based on the package directions.”
Ingredients
35g (7 – 8 medium) dried shiitake mushrooms, rinsed
500ml (2.5 c) boiling water
Marinade
15g (1 T) ginger, minced
15 garlic cloves, minced
3 cheonyang or serrano chilis, sliced
3 T soy sauce
3 T oyster sauce
2.5 T doenjang
1.5 T gochujang
1 T fish sauce
1 T mirin
1 T sugar or honey
2 t gochugaru
2 t sesame oil
0.75 t five spice powder
0.75 t ground black pepper
0.75 t kosher salt
1 – 1.5kg (2.25 – 3.25 lbs) chicken legs or thighs, bone-in and skin removed
Braise
300ml (1.5 c) lager style beer
300g (1 large) onion, sliced 0.25 in thick with the grain
2 bay leaves
Finishing
200g (about 0.50 lb) wide dangmyeon noodles - optional
1,140g (2.5 lbs) bok choy, cleaned and cut into halves or quarters lengthwise
5 scallions, cut into 4 cm (1.5 in) lengths
Recipe Know-how
1. In a medium heat-safe bowl, place the mushrooms and cover with the boiling water.
Cover the bowl with a plate or plastic wrap.
Allow to sit for 30 minutes.
Continue onto Step 2 while the mushroom hydrate.
2. In a large pot, combine all of the marinade ingredients except the chicken, mixing well.
Add the chicken and mix well ensuring to coat all sides of the chicken.
Cover with a lid and marinade 30 minutes - overnight.
3. Squeeze out the mushrooms. Reserve the soaking liquid.
Remove the stems from the mushrooms and slice 0.25 in thick.
Add the mushrooms and soaking liquid to the pot with the chicken along with the remaining braise ingredients.
Bring to a boil uncovered.
Reduce the heat to low and simmer partially covered for 10 minutes.
Cover fully and continue to simmer for 20 - 25 minutes.
If using chicken thighs, they take a little longer to cook. As such, you should lengthen the covered cooking step to 30 minutes.
Continue onto Step 4 while the chicken simmers.
4. Cover the noodles with warm water and allow to sit at least 30 minutes or until needed.
5. Bring a large pot of water to a boil.
Blanch the bok choy for 30 seconds to 1 minute depending on your preferred doneness.
For crisper bok choy, cook for a shorter length of time, for softer bok choy, cook longer.
Drain. Run under cold water to stop cooking and allow to continue draining until needed.
6. Check that the chicken is cooked. Continue to cook 10 – 15 minutes longer if needed. If the chicken is ready continue on with the noodles.
Visual cues for cooked chicken include, meat is beginning to pull away from the bone and some of the chicken is falling off of the bone.
A knife should easily pierce the meat of the chicken when poked.
Add the dangmyeon noodles and cook for 6 minutes stirring occasionally.
Be sure to put the noodles into the broth as separately as possible or they will stick together while cooking.
Adjust the timing of the noodles based on the cooking directions of your specific noodle brand.
Add the scallions and cook 4 minutes longer, continuing to stir occasionally.
Taste for seasoning adjusting as necessary.
The braising liquid may be slightly salty but, it is going over unsalted bok choy and rice. The salinity will balance out because of this.
7. Divide the bok choy among the serving bowls. Top with the chicken, noodles and braising liquid.
8. Serve with rice and jjangachi.
