Steamed in Sake…Chicken and Burdock Root
Steamed in Sake…Chicken and Burdock Root

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, steamed in sake…chicken and burdock root. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Steamed in Sake…Chicken and Burdock Root is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Steamed in Sake…Chicken and Burdock Root is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have steamed in sake…chicken and burdock root using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Steamed in Sake…Chicken and Burdock Root:
  1. Take fillet Chicken (thigh or breast)
  2. Prepare Shiitake mushrooms (large, nice looking ones)
  3. Make ready cm Burdock root
  4. Prepare ○ Cooking sake (refined)
  5. Prepare ☆ Green onions
  6. Prepare ☆ Ginger
  7. Prepare ☆ Salt and pepper
Instructions to make Steamed in Sake…Chicken and Burdock Root:
  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.
  2. Dust off the shiitake mushrooms to remove the dirt. Lightly wipe with a paper towel, if any dirt remains.
  3. After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps. (The shiitake will serve as boats.)
  4. Neatly place the burdock root sticks in a frying pan, without turning on the heat.
  5. Place the shiitake boats on top of the burdock roots.
  6. Pour in the ○ refined cooking sake. For those who prefer a stronger taste, add salt and kombu tea at this stage.
  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.
  8. Uncover the pan, then stew until the burdock root reaches desired tenderness. The sake will give a nice fragrance.
  9. Prepare the green onion sauce. Mince the green onions (I used green onion sprouts here), then mix in the ☆ ingredients.
  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.
  11. When the burdock root reaches your desired tenderness, transfer to a serving dish. At this stage, you can simmer down the liquid.
  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.

So that’s going to wrap this up with this exceptional food steamed in sake…chicken and burdock root recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!