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Soft Stewed Chicken and Daikon Radish

Before you jump to Soft Stewed Chicken and Daikon Radish recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

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As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to soft stewed chicken and daikon radish recipe. You can cook soft stewed chicken and daikon radish using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Soft Stewed Chicken and Daikon Radish:
  1. You need 1 dash less than one whole Daikon radish
  2. Take 2 Chicken breasts
  3. Use 1 1 teaspoon Salt
  4. You need 3 tbsp Katakuriko
  5. Provide 300 ml Cooking sake
  6. You need 200 ml Water
  7. Take 2 tbsp Sugar (or raw cane sugar)
  8. Use 2 tbsp Soy sauce
  9. You need 1 1⁄2 tbsp Oyster sauce
  10. Provide 3 tbsp Mirin
  11. Provide 2 Star anise
Instructions to make Soft Stewed Chicken and Daikon Radish:
  1. Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms. Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens.
  2. Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while. Coat the chicken in katakuriko. Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned.
  3. Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side.
  4. Discard the daikon radish broth. Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes.
  5. Add in the sugar, soy sauce, oyster sauce, mirin, and star anise. Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done.
  6. If you have extra time, let cool after Step 5. You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully.

Add thickening and cook to your preferred consistency. Serve hot. [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish. Here is how you cook it. Ingredients of [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish. Season chicken thighs all over with salt.

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