Clay-Pot Miso Chicken

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.

Yield:

Serves 8 Generously (Main Course)

Ingredients

1. 16 chicken thighs with skin and bone (5 lb)
2. 1 cup dried wood ear mushrooms
3. 10 cups water, divided
4. About 4 cups chicken stock or reduced-sodium chicken broth (32 fl oz)
5. 2 (9-inch) stalks burdock root (sometimes called gobo) or salsify (optional)
6. 1 teaspoon distilled white vinegar or fresh lemon juice
7. 3 tablespoons canola oil
8. 2 large onions, coarsely chopped
9. 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
10. 3 tablespoons finely chopped peeled ginger
11. 3 tablespoons finely chopped garlic
12. 1 cup mirin (Japanese sweet rice wine)
13. 1 cup white miso (also called shiro miso)
14. 1/2 cup soy sauce
15. 1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)

Directions

1. Preheat oven to 500°F with rack in middle.
2. 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.
3. 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.
4. 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.
5. Reduce oven to 300°F and move rack to lower third.
6. 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.
7. 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.
8. 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.
9. Cover pot and braise in oven until chicken is tender, about 1 hour.
10. Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.

Notes

COOKS’NOTE: Clay-pot miso chicken, without mustard greens, improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, bring to a simmer over medium heat, gently stirring occasionally, then stir in mustard greens and simmer, covered, until greens are tender, about 5 minutes.

Chinese Barbecued Spareribs

In an earlier version of this recipe, it was recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when you finish them on the grill, they will be less likely to char and spoil the lacquered look. The choice is yours. The ribs would also go well with the cucumber salad and preserved ginger from the salmon recipe that follows. But their best accompaniment is probably just a good cold beer.

Ingredients

1. 1 side pork spareribs, about 3 pounds
2. 1/2 cup soy sauce
3. 2 tablespoons honey
4. 1 tablespoon sherry
5. 1 clove crushed garlic

Directions

1. Wash spareribs. Remove excess fat and gristle.
2. Place the whole rack in a shallow baking pan. Mix the rest of the ingredients together. Pour over the spareribs. Marinate one hour. Turn over and marinate another hour. Drain, reserving the marinade.
3. Place spareribs in the shallow baking pan. Bake in moderate 350°F. oven 20 minutes on each side, brushing or basting with marinade every 10 minutes.
4. Finish cooking by browning both sides of ribs under the broiler. If a high glaze is desired, brush lightly with honey before placing under broiler.

Notes

Chinese Imperial Palace General Tso's Chicken

General Tso's chicken is a sweet and spicy deep-fried chicken dish that is popularly served in American and Canadian Chinese restaurants where it is considered Hunan cuisine. The origins of the dish are unclear. The dish was previously largely unknown in China and other lands home to the Chinese diaspora. Thus, General Tso's Chicken is most likely an American invention in the history of American-Chinese food.The association with General Tso, or Zuo Zongtang, a Qing dynasty general and statesman, is unclear. The dish is atypical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. Instead, the dish is believed to have been introduced to New York City in the early 1970s as an example of Hunan and Szechuan-style cooking.

Ingredients

1. For the sauce:
2. =============
3. 1/2 cup cornstarch
4. 1/4 cup water
5. 1 1/2 teaspoons fresh garlic, minced
6. 3/4 cup sugar
7. 1/2 cup soy sauce
8. 1/4 cup white vinegar
9. 1/4 cup sherry wine or white wine
10. 1 (14 1/2 ounce) can condensed chicken broth
11. 1 teaspoon msg (optional)
12. .
13. For the meat:
14. ============
15. 3 lbs boneless skinless chicken, cut into chunks
16. 1/4 cup soy sauce
17. 1 teaspoon white pepper
18. 1 egg, beaten
19. 1 cup cornstarch
20. 2 cups green onions, sliced
21. 8 small dried hot peppers, seeds removed or 2 tablespoons chili paste
22. Directions

Directions

1. Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
2. Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
3. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
4. Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
5. Add onions, peppers, and stir fry about 30 seconds.
6. Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
7. Add chicken to sauce in wok, and cook until hot and bubbly.
8. Serve with fried or steamed rice.