Healthy Burdock Root Chicken Stew




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


Method –

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! 😀


9 Responses so far »

  1. 1

    candybee said,

    Pls advise.
    What type of Burdock I should use? The fresh type or dried?


  2. 2

    happyhomemaker88 said,

    Good morning, dear candebee 😀

    You can use both types of burdock root – thus far, I have been using the fresh type as I have not come across the dried ones before. I purchased the burdock roots from the wet markets and even Tesco hypermarkets (where they are known as GOBO).

    Have a good day today!

    With peace and joy,

    choesf 😀


  3. 3

    usuraterraaustralis said,

    Hi did you usu dark or light soy sauce? thanks!


    • 4

      happyhomemaker88 said,

      Hi there and welcome, dear usuraterraaustralis 😀

      I used light soy sauce for this stew. It is good to add about 1 tablespoon of dark soy sauce, too, for a richer taste. 💡

      Here, I was testing out the recipe. 😉

      Happy Cooking!

      With best wishes,

      choesf 😀


  4. 5

    citygirl said,


    You are genius….. You can cook alot of good foods.
    I like to eat chicken stew , must try one day to cook.
    Thanks for your recipe are so detail.. Thank you so much.

    Mdm Lim


  5. 7

    claire said,

    I brought home, from Hong Kong, a dried burdock soup pack that contains aegerota, lily bulb, Chinese yam rhizome, common kudzu, preserved date and of course burdock. I have put all the ingredients into boiling water and turned the heat down. Do I just leave it to simmer for a couple of hours?
    Thank you


    • 8

      Hi, Claire 😀

      That is an interesting and healthy mix of Chinese herb and fruit ingredients. Are you making a savoury soup with meat with them, or a sweet soup with sugar added and no meat?

      For savoury soups – the heat is turned down and the soup simmered for 4 hours.

      For a sweet soup (which you can have as a dessert after a meal and it can be refrigerated and drank as a cold drink) – the soup is simmered for 1 1/2 hours to 2 hours. Some people even stretch that to 3 hours…but a shorter time is okay.

      For stews – simmer until the meats are tender.

      Hope this helps….

      With best wishes,

      Claire 😀


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