Recipe of Quick Steamed in Sake...Chicken and Burdock Root
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Steamed in Sake...Chicken and Burdock Root. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Steamed in Sake...Chicken and Burdock Root, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed in Sake...Chicken and Burdock Root delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed in Sake...Chicken and Burdock Root is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must 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 it.
Since the sake I use is great for cooking, I came up with a recipe that highlights its fragrance.
This recipe uses plenty of sake, but even children can eat these mushroom boats.
The flavor is light, so please adjust the amount of salt to taste. Recipe by Onkame
Ingredients and spices that need to be Make ready to make 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
Instructions to make Steamed in Sake...Chicken and Burdock Root
- 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.
- Dust off the shiitake mushrooms to remove the dirt. Lightly wipe with a paper towel, if any dirt remains.
- After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps. (The shiitake will serve as boats.)
- Neatly place the burdock root sticks in a frying pan, without turning on the heat.
- Place the shiitake boats on top of the burdock roots.
- Pour in the ○ refined cooking sake. For those who prefer a stronger taste, add salt and kombu tea at this stage.
- 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.
- Uncover the pan, then stew until the burdock root reaches desired tenderness. The sake will give a nice fragrance.
- Prepare the green onion sauce. Mince the green onions (I used green onion sprouts here), then mix in the ☆ ingredients.
- 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.
- When the burdock root reaches your desired tenderness, transfer to a serving dish. At this stage, you can simmer down the liquid.
- 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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