Burdock Root Chicken Stew
Dear friends, 😀
I learned this nutritious Burdock Root Chicken Stew from a fellow blogger, who had used Japanese ingredients for this recipe, while I had used Chinese ones to try it out. The Chinese version tasted very good and this was the first time that I had used Burdock Root in a stew. In the recipe below, I will write the Japanese ingredients in red colour, and if you use the Japanese ingredients, then this will be a Japanese dish! 😉
Previously, I had only cooked soups with Burdock Root. Because of the many health benefits of this root, I wanted to incorporate it into my cooking and I was testing out a few recipes. The lady boss of a Japanese restaurant that my family frequents had also given me a few yummy and easy detoxifying recipes, which I will post here shortly.
To read my earlier postings on the many health benefits of Burdock Root and the recipe for my Burdock Root Soup, please CLICK HERE
Ingredients (serves 6) –
6 Chicken drumstickes, marinated in a bit of salt and pepper
2 ft long thin Burdock Root, peeled and cut into 1-cm thickness
2 medium carrots
2 medium potatoes
1 large onions
2 stalks celery or leeks
4 dried Shitake mushrooms, soaked in water and cut into quarters
2 tbsps preserved bean paste or taucheo (miso paste)
2 tbsps chopped garlic
1/2 cup soy sauce (Japanese shoyu or tsuyu)
1/2 cup wine (mirin – Japanese sweet rice wine)
Salt, Sugar & Pepper to taste
1) Cut peeled carrots and potatoes into chunks. Cut celery diagonally.
2) In a wok or deep pan, heat up a little oil and fry chopped garlic until golden and fragrant. Add in the bean paste or miso. Stir for 1 minute.
3) Put in the chicken drumsticks and stirfry for about 3 minutes to seal in the juices.
4) Add the rest of the vegetables, and stir for about 3 minutes just to let the aroma come out.
5) Add the soy sauce and wine, and stir for a minute or 2.
6) Add enough water to just cover the chicken and vegetables. Bring to a boil and lower heat to simmer for about 40 minutes, stirring occasionally to prevent burning. You can add more water is you like. Or you can leave this to simmer in a slow cooker.
7) Thicken with cornflour solution if necessary, and season to taste.
The Burdock Root can be eaten together with the rest of the stew.
Bon Appetit! 😀