Chicken with Burdock and Mushrooms

Name: Chicken with Burdock and Mushrooms
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 burdock root, about 4 ounces; 1 quart cold water mixed with 1 teaspoon baking soda; 1 quart cold water mixed with 1 teaspoon baking soda; 6 ounces small mushrooms, sliced ¼ inch thick; ½ cup water mixed with ¼ teaspoon salt; ½ cup water mixed with ¼ teaspoon salt; 1 pound chicken thighs (10 ounces boned, skinned thighs); 2 tablespoons peanut oil; 1 tablespoon sugar; 1 tablespoon sherry; 1 tablespoon soy sauce; Pepper to taste; About 1 tablespoon each finely minced parsley and scallion green; About 1 tablespoon each finely minced parsley and scallion green

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Autumnal colors and flavor, slightly Japanese, this is a simple dish for those who enjoy mild, low-key, monochromatic dishes. It is subtle, with no bright contrasts in texture or taste; no sharp edges.

Ingredients

1 burdock root, about 4 ounces
1 quart cold water mixed with

Asia
Europe
Americas
Taiwan
Japan
United Kingdom
United States
Hawaii
Siberia
Main course
Autumn
Scotland
California

Method

Peel part of burdock, immediately slice in thin diagonals, and drop into water-baking-soda mixture in nonaluminum pot. Continue until all is peeled. Bring to a full, rolling boil; drain and rinse.
Combine burdock in small, heavy pot with sliced mushrooms and salted water; simmer, covered, until tender—about 10 minutes.
Meanwhile, skin and bone chicken