Clay-Pot Miso Chicken

Name: Clay-Pot Miso Chicken
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 (c) stalks burdock root (sometimes called gobo) or salsify (optional); 3 Tbsps canola oil; 16 chicken thighs with skin and bone (5 pounds); 118 milliliters dried wood ear mushrooms; 454 grams fresh shiitake mushrooms, stems discarded, large caps quartered; 3 Tbsps finely chopped garlic; 3 Tbsps finely chopped peeled ginger; 1 teaspoon distilled white vinegar or fresh lemon juice; 32 fluid ounces About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces); 237 milliliters mirin (Japanese sweet rice wine); 4 liters lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped; 2 larges onions, coarsely chopped; 8 servings Accompaniment: steamed Asian white rice; 8 servings Garnish: chopped scallions; 118 milliliters soy sauce; 2 liters water, divided; 237 milliliters white miso (also called shiro miso)

Clay-Pot Miso Chicken might be just the main course you are searching for. One portion of this dish contains around 55g of protein, 49g of fat, and a total of 999 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have stalks burdock root, soy sauce, ginger, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 500°F with rack in middle.

Equipment you will use

Oven

Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes.

Ingredients you will need

Mushrooms

Whole Chicken

Water

Drain in a sieve, then rinse well and discard any hard pieces.

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Sieve

Drain well, squeezing out excess water.

Ingredients you will need

Water

Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure.

Ingredients you will need

Roasted Chicken

Equipment you will use

Sieve

Bowl

Frying Pan

Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

Add enough stock to bring total to 4 cups liquid.

Ingredients you will need

Stock

Reduce oven to 300°F and move rack to lower third.

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Oven

Peel burdock root, and, if more than 1-inch-thick, halve lengthwise.

Ingredients you will need

Burdock Root

Cut crosswise into 1-inch pieces.

Transfer burdock root to a bowl, then add vinegar and 2 cups water.

Ingredients you will need

Burdock Root

Vinegar

Water

Equipment you will use

Bowl

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.

Ingredients you will need

Shiitake Mushrooms

Garlic

Ginger

Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.

Ingredients you will need

Mushrooms

Soy Sauce

Whole Chicken

Mirin

Stock

Water

Miso

Cover pot and braise in oven until chicken is tender, about 1 hour.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Pot

Stir in mustard greens and continue to braise, covered, 5 minutes.

Ingredients you will need

Mustard Greens

Serve in shallow bowls.

Equipment you will use

Bowl

Clay-pot miso chicken, without mustard greens, improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, bring to a simmer over medium heat, gently stirring occasionally, then stir in mustard greens and simmer, covered, until greens are tender, about 5 minutes.

Ingredients you will need

Mustard Greens

Whole Chicken

Greens