Sweet & Savory Braised Chicken Tenders with Potatoes
A sweet and savory braised chicken dish that's a true rice-stealer! Chicken tenders are soaked in milk to remove any gaminess, blanched until clean, then simmered with potatoes in a soy-based sauce and finished with glass noodles for a hearty, satisfying side dish.
Ingredients
Main
- Chicken tenders10 pieces
- Potatoes (small)2
- Green onion1 stalk
- Milkas needed
- Glass noodles1 handful
- Soy sauce1 shot glass
- Sugar1/2 shot glass
- Water1 shot glass
- Cooking wine1/2 shot glass
- Minced garlic1 tbsp
- Sesame oil1/2 tbsp
- Sesame seedsto taste
Directions
- 1
After thawing, soak the chicken tenders in milk for 30 minutes to remove any gaminess.
- 2
Cut the potatoes into bite-sized cubes and finely chop the green onion.
- 3
Soak the glass noodles in cold water ahead of time.
- 4
Rinse the milk-soaked chicken tenders well, then blanch in boiling water for 10 minutes to remove impurities.
- 5
Mix 1 shot glass soy sauce, 1/2 shot glass sugar, 1 shot glass water, 1/2 shot glass cooking wine, 1 tbsp minced garlic, 1/2 tbsp sesame oil, and a little sesame seeds to make the braising sauce.
- 6
Add the blanched chicken tenders, potatoes, and braising sauce to a pot and bring to a boil over high heat.
- 7
When the liquid has reduced somewhat, lower to medium-low heat and keep simmering.
- 8
When the sauce is reduced to a shallow layer, add the soaked glass noodles and green onion, bring to a quick boil, and serve.
Tips
Soaking the chicken tenders in milk and then blanching them removes any off-smell for a clean taste. Soak the glass noodles ahead of time so they absorb the sauce well.