Roasted Chicken with Fukujinzuke Pickles and Quinoa Rice
Ingredients
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
Instructions
For the chicken:
- Heat the oven to 400°. Dry the bird thoroughly inside and out, then season the cavity and the skin with salt and pepper.
- 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.
For the pickles:
- 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.
- 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.
- 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.
- 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.
For the quinoa rice:
- Add the rice, quinoa, water and salt to a medium saucepan. Cover and bring to a boil over high heat.
- Reduce the heat to low and simmer, covered, until the liquid evaporates—about 20 to 25 minutes.
- 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.
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.
Photography by Knoxy
