Korean Braised Chicken with Rice Noodles


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Mighty Spice Express Cookbook

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

  • About

All Korean food should have a balance of five colours – black, white, yellow, green and red. Here, the black is from the soy, the white from the chicken, yellow from the noodles, green from the coriander and red from the chillies.


  • 550 g/1lb 4 oz boneless, skinless chicken thighs


CHUCK THE CHICKEN in a large, shallow flameproof casserole and pour over the soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, ground ginger and black pepper. Crack open the dried chillies and throw them into the casserole, then peel and crush in the garlic. Mix everything together really well and heat over a medium heat.

PEEL AND ROUGHLY SLICE the onion, then peel the carrot