The butcher asked me to peel the chicken, so I cut it and bought it for braised spicy chicken. But if you come home and remove the remaining oil and clean up the mess, you can make the ripe kimchi braised spicy chicken more plain and neat.

When you're done preparing, add enough water to cover the chicken and boil it with 2 spoons of rice wine. The reason why I blanch rice wine once when I cook spicy chicken soup with ripe kimchi is to remove the smell and make it more light and clean.

While blanching the chicken, add the marinade and mix the marinade evenly so that the marinade mix well. If you make the sauce in advance, it's better because the red pepper powder doesn't play separately. I don't have a picture of oligosaccharide, but don't forget to add oligosaccharide.

Once it boils and the chicken turns white, turn off the heat and scoop it out.

If you want to make the ripe kimchi braised spicy chicken more plain, it's good to parboil it. Rinse once blanched chicken with cold water.

Cut potatoes, carrots, and onions into bite-size pieces and put them in a bowl with chicken.

Add the ripened kimchi braised spicy chicken sauce and coat evenly.

Put the seasoned chicken in the pot

Please shake off the kimchi. I don't have ripe kimchi, so I chose kimchi this time

Cover top of seasoned chicken with peeled ripe kimchi.

And I add a cup of water. The reason is that when you cook spicy chicken stew with ripe kimchi, you can cook it with the moisture of vegetables or the moisture of ripe kimchi, but because the ripe kimchi is on top, the chicken can burn or stick to it, so you boil it down with a cup of water.

In the middle of cooking, toss once or twice so that the bottom does not burn and stick. When you think the ripe kimchi in the spicy chicken stew is cooked well, and when you look at the ripe kimchi, the chicken is done^^

It's a fully ripened kimchi braised spicy chicken.