Clay-Pot Miso Chicken
Clay-Pot Miso Chicken is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Preheat oven to 500°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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, then rinse well and discard any hard pieces.
Drain well, squeezing out excess water.
Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure.
Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
Add enough stock to bring total to 4 cups liquid.
Reduce oven to 300°F and move rack to lower third.
Peel burdock root, and, if more than 1-inch-thick, halve lengthwise.
Cut crosswise into 1-inch pieces.
Transfer burdock root to a bowl, then add vinegar and 2 cups water.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown.
Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute.
Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water.
Bring to a boil, skimming off any froth.
Cover pot and braise in oven until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes.
Serve in shallow bowls.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.