Clay-Pot Miso Chicken Recipe | Epicurious.com
"Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal...."
INGREDIENTS
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16 chicken thighs with skin and bone (5 pounds)
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1/2 cup dried wood ear mushrooms
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10 cups water, divided
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About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces)
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2 (c) stalks burdock root (sometimes called gobo) or salsify (optional)
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1 teaspoon distilled white vinegar or fresh lemon juice
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3 tablespoons canola oil
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2 large onions, coarsely chopped
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1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
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3 tablespoons finely chopped peeled ginger
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3 tablespoons finely chopped garlic
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1 cup mirin (Japanese sweet rice wine)
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1 cup white miso (also called shiro miso)
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1/2 cup soy sauce
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1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)
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Accompaniment: steamed Asian white rice
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Garnish: chopped scallions
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