Soy Braised Chicken with Sweet Potatoes and Steamed Rice – Momofuku Peachy Keen
braised chicken

Soy Braised Chicken with Sweet Potatoes and Steamed Rice

Soy Marinade

  • ½ cup Momofuku Soy Sauce
  • 1 small shallot, chopped
  • 2 cloves garlic, roughly chopped
  • ½ in ginger, peeled and sliced against the grain
  • 2 tablespoons pineapple, fresh or frozen
  • 2 tablespoons brown sugar
  • ¼ cup honey
  • ½ teaspoon Sesame oil
  • Momofuku Savory Seasoned Salt

Braised Chicken

  • 1 tablespoon neutral oil, such as safflower or canola 
  • 1½ lbs Chicken thighs
  • 2 cups Chicken stock, plus more as needed 
  • 2 tablespoons Gochujang
  • 1 teaspoon Momofuku Chili Crunch
  • 2 cups Short grain rice 
  • 1 medium Onion, sliced
  • 2 medium Carrots, sliced
  • 1 medium Sweet potato, cut into 1-in pieces

For this braised chicken, we make one of our favorite sweet soy marinades—it’s great for steaks or as a base for rice cakes, but it’s especially good in this braised chicken. The meal is ready all in one pot and braises in the oven to make the chicken thighs extra tender.

It’s best served white steamed rice, which cooks in our Zojirushi Induction Heating System Rice Cooker & Warmer while the chicken is in the oven. Be sure to check out our Instagram contest by May 10 for your chance to win this rice cooker and our Umami Essentials Pack.

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Preheat the oven to 375°F. 

First, make the sweet soy marinade. Combine soy sauce, shallot, garlic, ginger, and pineapple in a blender and blend until smooth. Stir in brown sugar, honey, sesame oil, and pinch of Momofuku Savory Seasoned Salt. 

Heat dutch oven or braiser on stove over medium-high heat and add 1 tablespoon neutral oil. Season chicken with Kosher salt and sear skin-side down until browned about 6–7 minutes, then flip and sear the other side about 3 minutes. Flip back over so chicken is skin side up. 

Add chicken stock, sweet soy marinade, gochujang, and Momofuku Chili Crunch and bring to a boil. When it comes to a boil, cover and place in the oven for 1 hour. 

While chicken is cooking, prepare rice using your Zojirushi rice cooker. Add 2 cups uncooked, washed rice and use the measuring cup to add water. Turn on the rice cooker and cook on the regular rice setting.

Remove chicken from the oven. The broth should still come up about ¾ of the way on the chicken. If not, add an additional 1–2 cups of stock. Stir in onion, carrots, and sweet potato. Cook uncovered on the stove until vegetables are tender and sauce is very thickened, about 25 minutes. Stir it every 5 minutes to ensure it’s not sticking to the bottom. It’s ready when the sauce is thickened and the vegetables are tender. 

Open the Zojirushi rice cooker and use the paddle to fluff the rice. Serve alongside chicken.

umami essentials pack

Umami Essentials Pack | We’ve been researching umami for 10 years in our Culinary Lab. This umami essentials pack will help you power up your home cooking but keep the umami in balance with the other flavors you’re cooking with.

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