배재미디어센터

A unique braising method by culinary expert Molly Stevens, recently featured in American food media, is capturing significant attention. Diverging from traditional techniques that rely on stock, wine, and pre-searing the meat, Stevens proposes a simplified "water-only" method designed to draw out the pure, inherent flavors of the ingredients. This technique has gained further interest through its application in a featured recipe for Braised Kimchi Chicken.

 

The Power of Water Over Stock

Molly Stevens explains that using water instead of stock or wine during the braising process allows for a "cleaner and more straightforward result." She notes that as the meat braises, its natural fats and juices mingle with the water to create a rich, flavorful liquid. While stock or wine can add complexity, they can sometimes mask the true essence of the main ingredients. Water, in contrast, strips away unnecessary distractions to highlight the depth of the dish itself.

 

Skipping the Sear for a Cleaner Finish

Another striking departure from tradition is the omission of "searing." Most braises begin by browning the meat in a hot pan to develop a crust. Instead, Stevens suggests briefly parboiling the meat in boiling water to remove impurities. This method not only simplifies the cooking process but also ensures a significantly cleaner and lighter broth.

 

Featured Recipe: Braised Kimchi Chicken with Sweet Potatoes

The article showcases this method through a recipe for Braised Kimchi Chicken. After parboiling the chicken, the base is built by sautéing ginger and red-pepper powder in butter to release their aromatics. The dish is then rounded out with kimchi, fish sauce, and honey to elevate its savory depth.

Large chunks of chestnut sweet potatoes (often found in Korean or Japanese cuisine) are added to the stew. As they simmer slowly, the chicken becomes tender while the potatoes maintain their shape and provide a fluffy texture.

Pro Tip: The recipe specifically recommends Korean or Japanese sweet potatoes over the orange-fleshed variety, as they hold up better during long cooking and offer a nutty, chestnut-like flavor.

Authentic Color: The use of authentic Korean red-pepper powder is emphasized to achieve the characteristic deep red hue and rich, spicy undertones.

 

Conclusion

The core of this recipe lies in achieving profound flavor through simplification. By balancing the richness of butter with the acidity of kimchi and the clean finish of "water-braising," this dish offers a sophisticated and refreshing take on the traditional Korean chicken stew.