Chicken Jorim (Soy-Braised Chicken)
Published May 23, 2025
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil
- 3garlic cloves, minced
- 1teaspoon minced ginger
- 3ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
- ½medium white or yellow onion, cut into 1-inch pieces
- ¼cup low-sodium soy sauce
- 2tablespoons mirin
- 2tablespoons turbinado or light brown sugar
- 1½pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- Salt and pepper
- 1pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
- 2tablespoons thinly sliced scallions, plus more for garnish
- Toasted sesame seeds (optional), for garnish
- Cooked short-grain rice and kimchi, for serving
Nutritional analysis per serving (4 servings)
445 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 39 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat oil over medium. Add garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add mushrooms, onion, soy sauce, mirin, sugar and ½ cup of water.
- Step 2
Season chicken with salt and pepper and add to the pot. Mix well and bring to a boil over medium-high. Cover, reduce heat to low and cook for 15 minutes. Stir in potatoes and bring back to a simmer. Cover and cook over low heat until potatoes are almost tender, 10 minutes. Uncover and cook, stirring occasionally, until chicken and potatoes are cooked through and sauce is reduced and slightly thickened, 10 to 15 minutes longer. Stir in scallions.
- Step 3
Divide chicken mixture among shallow bowls and garnish with scallions and sesame seeds, if using. Serve warm, with rice and kimchi on the side.
Private Notes
Comments
Seriously so easy and tasty. It feels hearty but not too heavy. I left the potato skins on because I’m lazy and fiber never hurts. Will be adding this to my rotation.
So delicious! I used sweet potato and added carrots. I only had 300 grams chicken thighs so I upped the mushrooms too. Lastly, used maple syrup instead of sugar. Versatile dish, will make again!
Another deeply flavored, delicious dish that the kids inhaled, and that was *VERY* easy to make. The dutch oven braise takes a little extra time, but it's a passive process, making it weeknight-friendly. Definitely plan to make again soon.
Used daikon instead of potatoes and cut sugar in half. Worked fine.
Would recommend bone in/skin on chicken thighs and removing the skin to render the fat to cook with (bonus crispy chicken skin to sprinkle on at the end.) Can also cook the bones and then add them into the water and sauces and let it stew to make the water more brothy
not sure if it was just me but i needed like 3x the water this recipe calls for. also added extra soy sauce to match. otherwise turned out well!