Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice


Serves 6
By Leanne Valenti • Photography by Knoxy

Fairly difficult

Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice


For 1 Batch(es)

For the Chicken

  • 3 1/2 pounds whole organic chicken
  • Kosher salt and cracked black pepper, to taste

For the Pickles

  • 1 piece(s) fresh lotus root, 3 inches, peeled, halved and sliced thinly
  • 1/4 pound(s) shiitake mushrooms, stemmed and quartered
  • 1 tablespoon(s) kosher salt
  • 1/2 cup(s) sugar
  • 1/2 cup(s) soy sauce
  • 1/2 cup(s) sake
  • 1/2 cup(s) mirin
  • 1/4 cup(s) rice vinegar
  • 1 strip(s) kombu, 6 inches
  • 1 1/2 inch(es) knob of fresh ginger, peeled and julienned

For the Quinoa Rice

  • 2 cups medium rice
  • 2 tablespoons quinoa
  • 4 cups water
  • 1 teaspoon(s) salt

Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice Directions

    For the chicken:
  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. For the pickles:
  4. 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.
  5. 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.
  6. 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.
  7. 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. 
  8. For the quinoa rice:
  9. Add the rice, quinoa, water and salt to a medium saucepan. Cover and bring to a boil over high heat.
  10. Reduce the heat to low and simmer, covered, until the liquid evaporates—about 20 to 25 minutes.
  11. 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.

Recipe notes

Fukujinzuke is a traditional Japanese pickle with a soy sauce-based brine typically served as a relish alongside rice and curry. Fresh lotus root can be found in most Asian markets.

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