Savory Chicken and Burdock Rice
How to Make Delicious Chicken and Burdock Rice with Braised Burdock
This flavorful rice, cooked with glossy, chewy braised burdock root, is so satisfying that you won’t need any side dishes. The combination of chicken breast and sweet burdock creates a nutritious and delightful meal for everyone.
Main Ingredients
- 1 cup Braised Burdock Root
- 1 piece Chicken Breast
- 2 cups Soaked Rice
- 2 cups Water
- 1/4 Carrot
- 1 Tbsp Soy Sauce
Braised Burdock Root
- 1 Burdock Root
- 1 piece Dried Kelp (Kombu)
- 1 cup Water
- 2 Tbsp Oligosaccharide
- 2 Tbsp Sugar
- 6 Tbsp Soy Sauce
- 4 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Rice Mirin (Saenggangju)
- 1 Tbsp Vinegar
- 1 Burdock Root
- 1 piece Dried Kelp (Kombu)
- 1 cup Water
- 2 Tbsp Oligosaccharide
- 2 Tbsp Sugar
- 6 Tbsp Soy Sauce
- 4 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Rice Mirin (Saenggangju)
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, thoroughly peel the burdock root and then julienne it into approximately 5mm thick strips. To prevent browning and maintain a crisp texture, soak the julienned burdock in rice water or diluted vinegar water for about 10 minutes.
Step 2
In a pot, combine 1 piece of dried kelp with 1 cup of water. Gently heat over low heat to create a kelp broth. Remove the kelp as soon as the water begins to boil to prevent a slimy texture.
Step 3
Add the julienned burdock root to boiling water and blanch for about 5 minutes. This step helps to remove any bitterness from the burdock and softens it, allowing it to absorb the braising liquid more effectively.
Step 4
In a separate pot, combine the blanched burdock root with 4 Tbsp rice wine, 1 Tbsp rice mirin, 6 Tbsp soy sauce, 2 Tbsp sugar, and the prepared kelp broth. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the burdock absorbs the seasonings.
Step 5
While the burdock is braising, rinse the chicken breast and boil it in water for about 10 minutes until fully cooked. Once cooked, let it cool slightly and then shred it into bite-sized pieces.
Step 6
When the braising liquid for the burdock has significantly reduced and the burdock looks glossy, add 2 Tbsp of oligosaccharide and simmer for a final minute to enhance sweetness and achieve a beautiful sheen.
Step 7
Your delicious braised burdock is now ready! It’s the perfect consistency and flavor for adding to rice. ^^
Step 8
Before cooking the rice, heat a pan with a little oil. Add the julienned carrots and the shredded chicken breast. Stir in 1 Tbsp of soy sauce and sauté briefly until the vegetables are slightly tender.
Step 9
Now, let’s cook the rice. In a pot or rice cooker, add the rinsed and soaked rice (2 cups). Top with the sautéed carrots and chicken, the generous amount of braised burdock, and 2 cups of water. Cover with a lid, bring to a boil over high heat, then reduce to medium-low heat and cook for 10-12 minutes. Turn off the heat and let it steam for at least 5 minutes to ensure the rice is perfectly fluffy. Enjoy your delicious Chicken and Burdock Rice!
