Clay-Pot Miso Chicken

Clay-Pot Miso Chicken
Photo by Marcus Nilsson

Ingredients

  • 10 cups water
  • 3 tablespoons canola oil
  • 2 large onions
  • 1 pound fresh shiitake mushrooms
  • 3 tablespoons ginger
  • 3 tablespoons garlic
  • 16 chicken thighs with skin and bone (5 pounds)
  • + 10 more ingredients
    • 1 pound mustard greens
    • steamed Asian white rice
    • ½ cup dried wood ear mushrooms
    • 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces)
    • 2 1 1/2-inch stalks burdock root (sometimes called gobo) or salsify
    • 1 cup mirin (Japanese sweet rice wine)
    • 1 cup white miso (also called shiro miso)
    • ½ cup soy sauce
    • scallions
    • 1 teaspoon distilled white vinegar or fresh lemon juice

Preheat oven to 500°F 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 4 cups water until softened, about 15 minutes. Drain in a sieve, t...

View full recipe at Epicurious

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