Japanese chicken and root vegetable stew from A Good Appetite at The New York Times by Melissa Clark

  • sansho pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • dried shiitake mushrooms
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  • EYB Comments

    Can substitute chicken breasts for chicken thighs, celery root or potatoes for taro root, other radishes for diakon radishes, yellow beets or lotus root for carrots, tamari for Japanese soy sauce, white turnips or winter squash for sweet potatoes, and shichimi togarashi or smoky chile powder for sansho pepper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breasts for chicken thighs, celery root or potatoes for taro root, other radishes for diakon radishes, yellow beets or lotus root for carrots, tamari for Japanese soy sauce, white turnips or winter squash for sweet potatoes, and shichimi togarashi or smoky chile powder for sansho pepper.

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