Chicken and Vegetable Donabe

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Chicken and Vegetable Donabe

Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. This one-pot comforting donabe is made in a Dutch oven, which still keeps heat well and can accommodate a party of four. Chicken, vegetables and broth are combined in the pot and simmered together; as it cooks, the soothing broth is reinforced with fragrant aromatics and the flavorful juices from the chicken and vegetables. A citrusy ponzu sauce adds a bright, fresh finish to the otherwise mellow dish. Yuzu kosho, a Japanese fermented condiment made with fresh chiles, yuzu peel and salt, adds a pop of heat to the donabe, but it can be left out for a milder dish.

Rating

Ingredients

  • 4cups low-sodium chicken broth
  • 3garlic cloves, thinly sliced
  • 1(2-inch) piece ginger, peeled and halved
  • 1 1/2pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips
  • Kosher salt and black pepper
  • 8ounces tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters
  • 6ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)
  • 6ounces daikon, peeled, halved lengthwise and sliced crosswise 1/4-inch thick
  • 3scallions, cut into 1-inch lengths
  • 1large carrot, peeled and thinly sliced
  • 1/4cup ponzu
  • 1/2teaspoon toasted sesame oil
  • 1teaspoon yuzu kosho (optional)
Set base servings to enable scaling:

Directions

In a large Dutch oven, combine broth, garlic and ginger. Season chicken with salt and pepper, and add to pot. Bring to a boil over high, skimming the foam and fat that rises to the top and discarding it. Reduce heat to medium-low and cook, occasionally stirring and skimming, until foam no longer appears in the broth, about 5 minutes.

Add mushrooms, cabbage, daikon, scallions and carrot to the pot, arranging them in sections, and season with salt. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. Discard ginger. Season to taste with salt and pepper.

Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.

Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 323Saturated Fat: 2 gramsUnsaturated Fat: 6 gramsSodium: 1435 milligramsSugar: 3 gramsFiber: 4 gramsCarbohydrate: 18 gramsProtein: 43 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1022781-chicken-and-vegetable-donabe