Taiwanese🥩 Meat

Stir-fried Chicken with Burdock Root

Name: Stir-fried Chicken with Burdock Root
Total time: 50 min
Cuisine: Taiwanese
Ingredients: 400 g boneless chicken thighs; ~250 g burdock root; ~125 g carrot; 2 tsp sugar; 1 tsp white pepper powder; 20 ml soy sauce; 10 ml sake; ~2 tbsp cornstarch slurry; ~1 tbsp sesame oil; ~10 ml sake; ~1 tbsp mirin; ~2 tbsp olive oil; ~¼ tsp black pepper; ~1 tbsp white sesame seeds

⏱ 50 min

A Taiwanese home-style dish featuring tender boneless chicken thighs paired with crispy burdock root strips, marinated chicken for depth of flavor, accented with carrots, and seasoned simply with soy sauce, sake, and mirin—a nutritious and satisfying meal.

High-proteinLow-cal

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

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Watch on YouTube

Ingredients

boneless chicken thighs400 g
burdock rootcut into strips~250 gest.
carrotabout half the amount of burdock, cut into strips~125 gest.
sugar1 tsp for marinating chicken, 1 tsp for sauce2 tsp
white pepper powderfor marinating chicken1 tsp
soy sauce10 ml for marinating, 10 ml for sauce20 ml
sakefor marinating chicken10 ml
cornstarch slurry

Steps

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1
Prepare 400g boneless chicken thighs, trim excess fat and tendons, cut into smaller pieces, then slice into strips resembling chicken tenders.
2
Season the chicken strips with 1 tsp sugar, 1 tsp white pepper, 10 ml soy sauce, and 10 ml sake; rub thoroughly to absorb flavors. Add cornstarch slurry for texture, then drizzle a little sesame oil for aroma.
3
Place the marinated chicken in a sealed container and refrigerate for at least 15 minutes to allow the flavors to infuse.
4
Choose burdock with few surface roots and good elasticity. Trim the root end, lightly scrape the skin with knife spine, cut into even segments, then slice into fine strips. Soak in water to keep them white.
5
Prepare carrot strips, using about half the quantity of burdock root.
6
Combine soy sauce, sake, mirin, and 1 tsp sugar to make the sauce; stir well and set aside.
7
Drain the burdock strips. Heat a wok over medium-high heat with olive oil; arrange the marinated chicken and sear until aromatic. Season with a pinch of pepper, flip, and cook until mostly done but not overdone on the edges.
8
When the chicken is partially cooked, remove it temporarily. Reheat the wok, keeping the remaining oil, and stir-fry the carrot strips until softened. Season lightly with pepper.
9
Add the burdock strips and stir-fry over medium-low heat for 3–5 minutes, keeping the pan moist to prevent drying. Cook until the burdock releases its aroma and softens, then return the chicken to the wok.
10
Thoroughly toss the chicken and vegetables together, then add the sauce. Quickly stir to combine before the sauce reduces. Continue cooking over medium-low heat, allowing the sauce to be absorbed gradually until the flavors are balanced.
11
Finish cooking the stir-fried chicken and burdock; plate and garnish with white sesame seeds.

Stir-fried Chicken with Burdock Root

Ingredients

Steps

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