Imperial Onyx Chicken Jjim: Black Garlic & Jujube Braise with Pine Nuts
Embark on a culinary journey to the heart of Korean royal cuisine with this exquisite Imperial Onyx Chicken Jjim. This dish presents a symphony of deep umami and subtle sweetness, where tender chicken is slow-braised in a lustrous, dark sauce infused with the profound, molasses-like notes of aged black garlic. Each bite unveils layers of flavor, complemented by the delicate chewiness of dried jujubes and the earthy richness of shiitake mushrooms. The tender chicken, imbued with the aromatic essence of ginger and soy, yields effortlessly from the bone, while the luscious sauce, glistening with a hint of sesame, is a testament to time-honored braising techniques. Crowned with toasted pine nuts and vibrant green onions, this dish offers a truly refined and comforting experience, balancing savory depths with a whisper of nuttiness and a velvety texture.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole chicken, bone-in, skin-on1.2 kg, cut into 8-10 pieces
- Black garlic6 cloves, peeled and mashed
- Korean soy sauce (Jin Ganjang)0.5 cup (120ml)
- Mirin (rice wine)0.25 cup (60ml)
- Korean rice syrup (Mulyeot) or honey2 tablespoons
- Fresh ginger1 tablespoon, grated
- Fresh garlic4 cloves, minced
- Dried jujubes (Daechu)10 pieces, pitted
- Pine nuts0.25 cup (30g), toasted
- Dried shiitake mushrooms5 large, rehydrated and sliced
- Carrots2 medium, peeled and cut into large chunks
- Potatoes (Yukon Gold or similar)2 medium, peeled and cut into large chunks
- Green onions3 stalks, white parts bruised, green parts thinly sliced for garnish
- Freshly ground black pepper1 teaspoon
- Toasted sesame oil1 tablespoon
- Water or unsalted chicken broth3 cups (720ml)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Rinse the chicken pieces thoroughly under cold water. For a cleaner braise, blanch the chicken by bringing it to a boil in a pot of water for 5 minutes, then drain and rinse again. Pat dry.
- 2Step 2
In a large bowl, combine the mashed black garlic, Korean soy sauce, mirin, rice syrup (or honey), grated ginger, minced fresh garlic, and black pepper. Whisk well to create the braising sauce.
- 3Step 3
Add the chicken pieces to the sauce, ensuring they are well coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 4Step 4
In a large, heavy-bottomed pot or Dutch oven, place the marinated chicken along with the remaining sauce. Add the water or chicken broth, dried jujubes, rehydrated and sliced shiitake mushrooms, carrot chunks, potato chunks, and the bruised white parts of the green onions. Bring the mixture to a rolling boil over medium-high heat.
- 5Step 5
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45-50 minutes, or until the chicken is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking.
- 6Step 6
Remove the lid, increase the heat to medium, and continue to cook for another 10-15 minutes, allowing the sauce to reduce and thicken slightly to a glossy consistency. Taste and adjust seasoning if necessary.
- 7Step 7
Stir in the toasted sesame oil just before serving. Discard the bruised white parts of the green onions.
- 8Step 8
Transfer the Imperial Onyx Chicken Jjim to a beautiful serving platter or individual bowls. Garnish generously with the thinly sliced green parts of the green onions and the toasted pine nuts. Serve immediately with steamed rice.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.