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

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

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

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Ingredients

Method

Part of