Clay-Pot Miso Chicken

Clay-Pot Miso Chicken
Serves 8
David Chang ooo

3 lbs boneless/skinless thighs
1 cup dried wood ear mushrooms
4 cups chicken stock
2 (9-inch) stalks burdock root
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh mushrooms, quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin
1 cup white miso
1/2 cup soy sauce
1 lb mustard greens, coarsely chopped
steamed Asian white rice
chopped scallions

Brown the chicken and reserve. 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.
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.

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.
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. Bring to a boil, skimming off any froth. Add
water if needed.

Cover pot and braise until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve
in shallow bowls with rice.