Braising boneless skinless chicken thighs?

by Vishaal Kalwani   Last Updated June 07, 2019 06:17 AM

Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat through the fat liquifying into a broth.

I'm specifically trying to make Dak Dori Tang or Dak Bokkeum Tang (https://en.wikipedia.org/wiki/Dak-bokkeum-tang).

I've seen 4 videos of this on YouTube. Some sear the meat first, and set it aside. Some don't sear the meat at all. Some simmer it for almost an hour (I simmered my batch for 20 minutes, and it was stringy and heavily overcooked, though it was breast), others simmer it for less. All of them pretty much put in the potatoes right as the chicken goes in or well after, never before. My broth tasted like nothing. Luckily, the vegetables--onions and sweet potatoes--were nicely cooked after 15 minutes simmering.



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