Sweet and Sour Gobo Burdock Root and Chicken Wingettes
Fragrant gobo burdock root and umami-rich chicken wingettes braised in a sweet and sour sauce. Perfect for parties or packing in bentos!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 1 gobo burdock root (120 g)
- 200 g chicken wingettesNote
*Middle section of the wing, also called chicken flats. The tip of the wing is removed at the joint.
- 1 knob ginger (small)
- 1 tbsp flour
- 1 tbsp vegetable oil
- 2 tbsp sake
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
Scrub the surface of the gobo burdock root clean under water. You can use a tawashi scrubber to scrub difficult-to-clean spots.
Cut the gobo burdock root diagonally into slices 7 to 8 mm thick.
Place the gobo burdock root slices into water immediately after cutting. Rinse briefly, then strain.
The gobo burdock root will lose its distinctive aroma if soaked in water for too long, so rinse very briefly.
Grate the ginger. Place the chicken wingettes in a plastic bag, then add the flour. Close the bag, leaving some air inside, then shake to coat the chicken with flour.
Heat a frying pan with the vegetable oil over medium heat, then add the chicken. When they begin to brown, turn over and continue to cook until they have browned evenly.
Add the gobo burdock root and stir-fry. When the surface of the gobo burdock root starts to turn translucent, add 100 ml of water. When it comes to a simmer, reduce the heat to low, cover, and simmer for about 7 minutes.
Add the grated ginger, then the ingredients for [A] in the order listed. Cover again and simmer for about 5 minutes, or until the gobo burdock root is tender.