Thank you! I broke down the full chicken into pieces and then salted everything with the skin on for 24 hours before removing the skin and starting on the recipe.

It tastes more thoroughly seasoned, gets a cleaner sear, and gets an extra few days of fridge life (I’ve braised salted cuts that were 7+ days old with minimal impact).

Mix 1/2 cup soy sauce with 1 tbsp honey, 1 small knob of diced ginger, 2-3 cloves diced garlic, the white part of 1-2 scallions, cracked black pepper, and gochugaru/chili flakes. Add to a container with 2 pieces of dark meat chicken.

Marinade up to overnight, then sear your chicken in a pan before moving it, the marinade, and 1 cup chicken stock to a pot. Bring to a boil, then simmer for 1-2 hours or until chicken is very tender. Serve over white rice, garnish with the green part of a scallion, and enjoy!