If you've seen my recipe, you know, before I cook all the chicken..I put the raw chicken in the milk. There's nothing like this to not only get rid of the smell but also soften the meat. It's enough to soak it for about 30 minutes.

Cut the vegetables like this and prepare them,

Take out the ripe kimchi and shake off a little of the seasoning, otherwise the soup may get a little dry, so if there is a lot of seasoning, it's better to shake it off.

There was a time when kimchi braised spicy chicken came out in the vivid information box before, but I thought it would be too salty to make the sauce as it is, so I adjusted it a little bit in my own way. Kimchi has some seasoning, so you can add or subtract it, and if you're not confident in cooking, follow the recipe and it won't be ruined.

Wash the chicken soaked in milk in cold water and boil it with water so that the chicken is soaked.

There are people who throw away the boiled chicken water and use it again, so I'm going to use it as it is. There is no broth that tastes as good as chicken broth, so after you take out the boiled chicken, you take out all the impurities that are left in the broth,

Divide the prepared kimchi into half and put the boiled chicken on top. Kimchi needs to be on the bottom to be fully cooked in chicken soup and taste good.

Add vegetables and add the prepared sauce! You can still boil it.

As it boils up, it naturally mixes with the sauce. Chicken is also chicken, but I really like the kimchi in the kimchi braised spicy chicken.

If the soup is reduced by about a third, turn off the gas stove, add green onions and peppers, and thenStir it and that's it.