Sesame Braised Chicken in a Pot With Shiitake, Daik

Name: Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches scallions (about 3/4 pound); 3 tablespoons peanut oil; 1 tablespoon sesame oil; 1 pound daikon radish, peeled and cut into 1 1/2-inch chunks; 1/2 cup sliced shiitake mushroom caps; 6 garlic cloves, smashed and peeled; 2 inches ginger, peeled and thinly sliced; 1 whole chicken (3 1/2 pounds); 2 teaspoons coarse kosher salt; 2 teaspoons black pepper; 1 cup chicken stock; 1/2 cup dry sherry; 1 tablespoon soy sauce; 4 whole star anise pods; 1 1/2 teaspoons rice wine vinegar, more to taste.

Servings: persons

3 bunches scallions (about 3/4 pound)
3 tablespoons peanut oil
1 tablespoon sesame oil
1 pound daikon radish, peeled and cut into 1 1/2-inch chunks
1/2 cup sliced shiitake mushroom caps
6 garlic cloves, smashed and peeled
2 inches ginger, peeled and thinly sliced
1 whole chicken (3 1/2 pounds)
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1 cup chicken stock
1/2 cup dry sherry
1 tablespoon soy sauce
4 whole star anise pods
1 1/2 teaspoons rice wine vinegar, more to taste.

1
Heat oven to 450 degrees.
2
Trim the roots off the scallions.
3
Separate the dark green tops from the bottoms.
4
In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat.
5
Add the scallion bottoms, daikon, mushrooms and garlic cloves.
6
Cook, stirring occasionally, until golden, about 7 minutes.
7
Add the ginger and cook 1 minute more.
8
Use a slotted spoon to transfer vegetables to a platter.
9
Pat chicken dry; season inside and out with salt and pepper.
10
Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven.
11
Brown chicken, turning, until the skin is well browned.
12
Turn chicken breast-side up.
13
Scatter the vegetables around the chicken.
14
In a small bowl, whisk together the stock, sherry and soy sauce.
15
Pour over the chicken.
16
Drop in the star anise pods.
17
Tightly cover the pot and transfer to the oven.
18
Cook until the chicken is no longer pink, 50 to 60 minutes.
19
Remove to a cutting board.
20
Skim fat from the surface of the cooking liquid.
21
Chop the scallion tops and stir in, with the vinegar.
22
Carve chicken and serve, topped with vegetables and pot juices.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 bunches scallions (about 3/4 pound), 3 tablespoons peanut oil, 1 tablespoon sesame oil, 1 pound daikon radish, peeled and cut into 1 1/2-inch chunks, and more.

Yes, Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Braised Chicken in a Pot With Shiitake, Daikon and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions