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Steamed In Sake...chicken And Burdock Root Recipe

Steamed in Sake...Chicken and Burdock Root Recipe
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Serving : 4
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Prepare the ingredients before making Steamed in Sake...Chicken and Burdock Root in your home. Then, follow these steps below to serve Steamed in Sake...Chicken and Burdock Root for your family or friends.

Ingredients: Steamed in Sake...Chicken and Burdock Root

  • 1/4 fillet Chicken (thigh or breast)
  • 4 Shiitake mushrooms (large, nice looking ones)
  • 5 cm Burdock root
  • 200 ml ○ Cooking sake (refined)
  • 2 tbsp ☆ Green onions
  • 1/2 tsp ☆ Ginger
  • 1 ☆ Salt and pepper

How to Make Steamed in Sake...Chicken and Burdock Root

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Steamed in Sake...Chicken and Burdock Root in your home by yourself.

    Step 1
  • Julienne the burdock root and soak in water. Marinate the chicken in salt, pepper, and sake (not listed) to season. The chicken should be quartered, then chopped into 3 pieces each.
  • Step 2
  • Dust off the shiitake mushrooms to remove the dirt. Lightly wipe with a paper towel, if any dirt remains.
  • Step 3
  • After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps. (The shiitake will serve as boats.)
  • Step 4
  • Neatly place the burdock root sticks in a frying pan, without turning on the heat.
  • Step 5
  • Place the shiitake boats on top of the burdock roots.
  • Step 6
  • Pour in the ○ refined cooking sake. For those who prefer a stronger taste, add salt and kombu tea at this stage.
  • Step 7
  • Cover with a lid, then heat over high heat until it comes to a boil. Once it starts to boil, reduce to medium heat and simmer for 5 minutes.
  • Step 8
  • Uncover the pan, then stew until the burdock root reaches desired tenderness. The sake will give a nice fragrance.
  • Step 9
  • Prepare the green onion sauce. Mince the green onions (I used green onion sprouts here), then mix in the ☆ ingredients.
  • Step 10
  • Add 2 tablespoons of the sake liquid from Step 8 to the sauce in Step 9 and mix well. For those who don't like the sharpness of the ginger, briefly microwave it before adding it to the sauce.
  • Step 11
  • When the burdock root reaches your desired tenderness, transfer to a serving dish. At this stage, you can simmer down the liquid.
  • Step 12
  • Place the shiitake mushroom boats on top of the bed of burdock root, top with the green onion sauce, then drizzle on the sake broth, and serve.
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