Recipe by BMW Chef
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.
- 16 chicken thighs, with skin and bone (5 pounds)
- 118.29 ml dried wood ear mushrooms
- 2365.9 ml water, divided
- 946.36 ml chicken stock (32 fl.oz. ) or 946.36 ml reduced-sodium chicken broth (32 fl.oz. )
- 2 stalk burdock root (sometimes called gobo) (optional) or 2 stalk salsify (optional)
- 4.92 ml distilled white vinegar or 4.92 ml fresh lemon juice
- 44.37 ml canola oil
- 2 large onions, coarsely chopped
- 453.59 g fresh shiitake mushroom, stems discarded, large caps quartered
- 44.37 ml finely chopped peeled gingerroot
- 44.37 ml finely chopped garlic
- 236.59 ml mirin (Japanese sweet rice wine)
- 236.59 ml white miso (also called shiro miso)
- 118.29 ml soy sauce
- 453.59 g mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)
Directions See How It's Made
- Preheat 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.