Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice

Instructions

1 Heat the oven to 400°. Dry the bird thoroughly inside and out, then season the
cavity and the skin with salt and pepper.
2 Place the chicken, breast-side up, in a baking dish, then place in the oven for
50 minutes. Using tongs, flip the bird over, reduce the heat to 350° and bake
for another 45 minutes (until the internal temperature reaches 165° to 180°).
Let the chicken cool before carving.
3 Combine the lotus root and mushrooms in a medium bowl. Sprinkle with the salt
and use your hands to gently toss until evenly distributed. Set aside for 10
minutes while you prepare the brine.
4 In a medium saucepan, stir together the sugar, soy sauce, sake, mirin and rice
vinegar. Cook over medium heat for about 3 to 5 minutes—stirring until the sugar
dissolves. Squeeze the excess moisture from the vegetables and add them to the
soy sauce mixture, along with the kombu and ginger.
5 Let it come all the way to a boil, then use a fine-mesh spider skimmer or
slotted spoon to remove the vegetables to a sealable container. Let the soy
sauce mixture continue boiling until it is reduced by about half, then let cool.
6 Pour the brine over the vegetables, cover and refrigerate. The pickles can be
used right away, but they’ll be better if you let them marinate in the brine for
2 to 3 days. They’ll keep in the fridge for up to a month.
7 Add the rice, quinoa, water and salt to a medium saucepan. Cover and bring to a
boil over high heat.
8 Reduce the heat to low and simmer, covered, until the liquid evaporates—about 20
to 25 minutes.
9 Remove from the heat and let steam with the lid on for 10 minutes. Use a wooden
spoon or rice paddle to fluff before serving.

Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice

Course:

Cuisine:

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🧂 Ingredients

Instructions

Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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