Clay-Pot Miso Chicken

Ingredients for Clay-Pot Miso Chicken

• 16 chicken thighs with skin and bone (2.3kg )

• 120ml dried wood ear mushrooms

• 2400ml water, divided

• About 950ml chicken stock or reduced-sodium chicken broth (32 fluid ounces)

• 2 (c) stalks burdock root (sometimes called gobo) or salsify (optional)

• 1 teaspoon distilled white vinegar or fresh lemon juice

• 3 tablespoons canola oil

• 2 large onions, coarsely chopped

• 450g fresh shiitake mushrooms, stems discarded, large caps quartered

• 3 tablespoons finely chopped peeled ginger

• 3 tablespoons finely chopped garlic

• 240ml mirin (Japanese sweet rice wine)

• 240ml white miso (also called shiro miso)

• 1/2 cup soy sauce

• 450g mustard greens, tough stems and ribs discarded and leaves coarsely chopped (2950g )

• Accompaniment: steamed Asian white rice

• Garnish: chopped spring onions

Preheat oven to 260°C with rack in middle.

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.

While chicken roasts, soak wood ear mushrooms in 950ml water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.

Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 950ml liquid.

Reduce oven to 149°C and move rack to lower third.

Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 475ml water.

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

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 950ml water. Bring to a boil, skimming off any froth.

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

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

Avvertenza

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