Sesame Braised Chicken With Scallions, Daikon and Mushrooms
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3bunches scallions (about ¾ pound)
- 3tablespoons peanut oil
- 1tablespoon sesame oil
- 1pound daikon radish, peeled and cut into 1½-inch chunks
- ½cup sliced shiitake mushroom caps
- 6cloves garlic, smashed and peeled
- 2inches ginger, peeled and thinly sliced
- 1(3½-pound) whole chicken
- 2teaspoons coarse kosher salt
- 2teaspoons black pepper
- 1cup chicken stock
- ½cup dry sherry
- 1tablespoon soy sauce
- 4whole star anise pods
- 1½teaspoons rice wine vinegar, more to taste
Nutritional analysis per serving (4 servings)
817 calories; 56 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 14 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 55 grams protein; 1478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
- Step 2
In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
- Step 3
Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
- Step 4
Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.
Private Notes
Comments
How on Earth is this recipe not in the Melissa Clark Pantheon? It's easy and so delicious! Did this recipe come out on Sunday night? It's an Asian stew. Just amazing.
Yes and yes. I also subbed sake for the sherry. Do not omit the vinegar at the end -- really brightens the dish.
I couldn't find Daikon radishes, but I had small red radishes (halved) and small sweet white turnips(cut into 1/4 and 1/6ths) - so used 11 oz turnips and 5 oz radishes to substitute. No Shitake mushrooms but used Forestiere and added them in the last minute of cooking with the ginger. Used a mixture of Shaoxing and Mirin instead of dry sherry - It seemed more Asian & I had drunk the sherry! Added another tbsp of chopped ginger with the scallion tops and a dash of chilli sauce. Great!
Curious to hear folks' ideas for what to serve this with. Brown rice, perhaps?
We love this. I also use more mushrooms. When I couldn’t find daikon once I used turnip, and it was good!
Delicious. Delicate flavors, nice textures, and, oh that light anise smell floating in the kitchen! This recipe deserves more attention.
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