Korean chicken hye with carrots and onions

Step-by-step cooking

1. Step 1:

   

   How to make hye from chicken in Korean? Prepare all the products according to the list that are specified in the recipe. Pluck the chicken, remove the insides, scorch the fluff if necessary. If you have a frozen carcass, then take it out of the freezer in advance and defrost it. Onions I prefer to use red salad or shallots, these varieties of onions are softer in taste and are perfect for he. You can use ordinary onions.

2. Step 2:

   

   Boil the chicken until tender. You can cook the whole carcass, and then cut it into pieces. I first cut the chicken into pieces, and only then cook. I do not use the back for cooking he, but I send it to the freezer in order to cook chicken broth from it in the future. So, fill the chicken with cold water and send it to the stove. After boiling, remove the foam, add salt and cook over moderate heat until tender.

3. Step 3:

   

   Meanwhile, prepare the vegetables. Peel the onion and carrot. Cut the bell peppers in half, remove the seeds and the core. If possible, use peppers of different colors, so the finished he will look brighter and more appetizing. Rinse all vegetables and dry them with paper napkins.

4. Step 4:

   

   Grate carrots on a grater for Korean salads. Cut the onion into thin feathers or half rings.

5. Step 5:

   

   Similarly chop the bell peppers.

6. Step 6:

   

   Using a slotted spoon, remove the finished chicken pieces to a flat plate or tray. Leave to cool. From the remaining broth, you can cook a rich soup.

7. Step 7:

   

   Heat the vegetable oil in a frying pan. You can add an onion cut in half, fry, so the oil will become more fragrant. Remove the onion from the oil.

8. Step 8:

   

   Send the chicken into a deep large cup. Add the carrots.

10. Step 9:

    

    Pour in the hot oil.

11. Step 10:

    

    Add red or onion.

12. Step 11:

    

    Then send the bell pepper and finely chopped greens into the bowl. Parsley, dill and (or) cilantro are good for greens.

13. Step 12:

    

    Add salt, sugar and all other spices. Pour in the vinegar.

14. Step 13:

    

    Mix everything thoroughly but gently. Try the vegetables, if something is missing, then add to taste. You may need to add salt or add a little vinegar. The taste of he should be richly sour-sweet-salty. Cover the bowl with a lid or wrap it with cling film and send it to the refrigerator for a few hours to brew.

15. Step 14:

    

    The longer the chicken is infused, the tastier it will become. I usually leave it for 4-5 hours, or overnight.

16. Step 15:

    

    Amazing, be sure to try it!