Korean chicken hye with carrots and onions

4 servings
6 hours

How to make hye out of chicken in Korean? Prepare all products according to the list that are indicated in the recipe. Pluck the chicken, remove the insides, scorch the down if necessary. If you have a frozen carcass, then remove it from the freezer in advance and defrost it. I prefer to use red salad or shallot onions, these varieties of onions taste softer and are great for he. Regular bulb onions can be used.

Boil the chicken until tender. You can cook the whole carcass, and then cut into pieces. I first cut the chicken into parts, and only then cook. I do not use the back for cooking he, but send him to freeze 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, salt and cook over a moderate heat until tender.

Meanwhile, prepare the vegetables. Peel the onions and carrots. Cut the bell peppers in half, remove the seeds and core. If possible, use peppers of different colors, so the ready-made he will look brighter and more appetizing. Rinse all vegetables and dry with paper wipes.

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

Grind the bell peppers in a similar way.

Using a slotted spoon, remove the finished chicken pieces onto a flat plate or tray. Leave to cool down. Boiled soup can be boiled from the remaining stock.

In a frying pan, heat the vegetable oil. You can add an onion, cut in half, fry, so the oil will become more aromatic. Remove the onions from the oil.

Send the chicken to a deep, large cup. Add the carrots.

Pour in the hot oil.

Add the red or bulb onions.

Next, send bell peppers and finely chopped greens to the bowl. Parsley, dill and/or cilantro are good for greens.

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

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

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

Amazing, be sure to try!