Easiest Way to Cook Appetizing Steamed in Sake...Chicken and Burdock Root

Easiest Way to Cook Appetizing Steamed in Sake…Chicken and Burdock Root Delicious, fresh and tasty.

Steamed in Sake…Chicken and Burdock Root. Great recipe for Steamed in Sake. 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.

Burdock root has many potential health benefits including anti-inflammatory, anticancer, antidiabetic & more.

Burdock root can also be used in cosmetics.

Burdock root has been used for centuries in holistic medicine to treat a variety of different conditions.

You can have Steamed in Sake…Chicken and Burdock Root using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Steamed in Sake…Chicken and Burdock Root

1. Prepare 1/4 of fillet Chicken (thigh or breast).

2. Prepare 4 of Shiitake mushrooms (large, nice looking ones).

3. It’s 5 of cm Burdock root.

4. Prepare 200 ml of ○ Cooking sake (refined).

5. You need 2 tbsp of ☆ Green onions.

6. You need 1/2 tsp of ☆ Ginger.

7. It’s 1 of ☆ Salt and pepper.

Make several shallow vertical cuts along the burdock root.

Using a peeler, shave the root while you rotate is as you go so you can have thin slices of burdock roots.

Soak the shavings in water then drain right before using.

In a small bowl, combine the soy sauce, sake, mirin and sugar.

Steamed in Sake…Chicken and Burdock Root instructions

1. 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..

2. Dust off the shiitake mushrooms to remove the dirt. Lightly wipe with a paper towel, if any dirt remains..

3. After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps. (The shiitake will serve as boats.).

4. Neatly place the burdock root sticks in a frying pan, without turning on the heat..

5. Place the shiitake boats on top of the burdock roots..

6. Pour in the ○ refined cooking sake. For those who prefer a stronger taste, add salt and kombu tea at this stage..

7. 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..

8. Uncover the pan, then stew until the burdock root reaches desired tenderness. The sake will give a nice fragrance..

9. Prepare the green onion sauce. Mince the green onions (I used green onion sprouts here), then mix in the ☆ ingredients..

10. Add 2 tablespoons of the sake liquid from Step 8 to the sauce in Step 9 and mix well. For those who dont like the sharpness of the ginger, briefly microwave it before adding it to the sauce..

11. When the burdock root reaches your desired tenderness, transfer to a serving dish. At this stage, you can simmer down the liquid..

12. 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..

Mix well until the sugar is dissolved completely.

Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root instructions.

Remove the sinews off the chicken tenders.

Put on a heatproof plate with the pointy ends of each one alternating sides.

Let cool covered with the plastic wrap.