Mixed Rice with Chicken and Burdock comes with the delicious sweet-soy flavour of chicken and burdock. A touch of garlic flavour makes this rice dish unique for a Japanese dish. It is so flavoursome that you won’t need any other dishes to go with it. See the video.
Cook Time does not include the time to cook rice.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 200g/7.1oz chicken thigh fillets (note 1)
- 30g/1.1oz chicken skin finely chopped (note 2)
- 150g/5.3oz burdock thinly shaved using the sasagaki method (note 3)
- 670g/1.5lb freshly cooked rice (note 4)
- 1 tbsp sugar
- 2 tbsp cooking sake
- 2⅔ tbsp soy sauce
- 1 tsp garlic grated
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Heat a frying pan over medium heat.
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Put chicken skin into the pan and sauté for a few to several minutes to get the oil out of the skin.
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When the chicken skin pieces become brown and crispy, transfer the skin bits to a plate.
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You need about 1 tablespoon of oil in the pan. If not sufficient, supplement with oil. If too much, remove excess oil.
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Put the chicken pieces into the pan and sauté until the surface of the chicken pieces become whitish.
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Add the burdock to the pan and sauté for 3-5 minutes until the edges of the burdock pieces start browning.
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Add the Flavouring ingredients to the pan and stir well ensuring that every chicken and burdock piece is coated with the sauce.
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Add the skin bits (optional) and continue cooking for a few minutes until the liquid almost evaporates (note 5).
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Turn the heat off.
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Put the hot cooked rice in a large bowl, then add the chicken and burdock mixture to the rice.
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Mix well in a cutting motion using a spatula, ensuring that chicken and burdock pieces are mixed evenly and the rice grains are coated a light brown colour with no white patches.
1. I used chicken thigh fillet as it adds a richer flavour to the rice than other cuts of chicken. But you can use breast fillet if you like.
2. I removed the skin from my chicken thigh and used it. If you don’t have chicken skin, use 1 tablespoon of oil and skip steps 2, 3, and 4.
3. I could not find fresh burdock root, so I used frozen sasagaki burdock. Remove the moisture from the thawed burdock as much as possible.
You can buy a bag of frozen burdock at Japanese/Asian grocery stores. You might find that the shops only sell frozen burdock cut into matchsticks. They are used to make Kinpira Gobō. The matchstick burdock can work for today’s recipe but sasagaki burdock absorbs flavours much better.
If you are using fresh burdock root, leave the shaved burdock pieces in water as you shave them. This will prevent discolouration of the burdock pieces.
4. The quantity of rice is equivalent to cooking 360ml /12.2fl.oz of rice, which is 2 rice measuring cups (a rice measuring cup is 180ml/6.1fl.oz). 1 rice measuring cup of rice weighs about 150g/5.3oz. So, you need about 300g/10.6oz of uncooked rice if you measure it by weight, instead of volume.
Depending on the brand of rice and how you cook it, the cooked rice may weigh a bit less or more.
5. Do not leave too much liquid in the pan. Extra liquid will make the rice soggy. On the other hand, not enough moisture does not consistently stain the rice to light brown.
If you can see a small patch of liquid in the pan when you shift the chicken and burdock pieces to one side, you have the right amount of moisture.
6. Nutrition per serving.
serving: 284g calories: 406kcal fat: 11g (17%) saturated fat: 3g (15%) trans fat: 0.0g polyunsaturated fat: 2.4g monounsaturated fat: 4.6g cholesterol: 54mg (18%) sodium: 671mg (28%) potassium: 331mg (9%) carbohydrates: 58g (19%) dietary fibre: 2g (8%) sugar: 4.4g protein: 16g vitamin a: 1.1% vitamin c: 2.2% calcium: 3.3% iron: 16%