Recipe of Ultimate Soft Stewed Chicken and Daikon Radish

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, soft stewed chicken and daikon radish. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bring the chicken, sake, mirin, soy sauce, sugar, and water to a boil in a medium saucepan. Reduce to a simmer and add the daikon. Add water as needed to completely submerge the chicken and daikon. You'll need chicken, daikon radish (or turnip), ginger, chicken stock, coconut aminos (or light soy sauce), and a touch of yuzu juice (or lemon and lime juice) to fragrant the dish.

Soft Stewed Chicken and Daikon Radish is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Soft Stewed Chicken and Daikon Radish is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have soft stewed chicken and daikon radish using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Soft Stewed Chicken and Daikon Radish:

1. Make ready 1 dash less than one whole Daikon radish
2. Take 2 Chicken breasts
3. Take 1 1 teaspoon Salt
4. Take 3 tbsp Katakuriko
5. Get 300 ml Cooking sake
6. Take 200 ml Water
7. Take 2 tbsp Sugar (or raw cane sugar)
8. Prepare 2 tbsp Soy sauce
9. Take 1 1/2 tbsp Oyster sauce
10. Prepare 3 tbsp Mirin
11. Get 2 Star anise

See recipes for Chicken and Daikon Nimono too. Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl. Transfer stew to a platter and drizzle sour cream over.

Steps 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.

Toss radishes and a pinch of salt in another small bowl. Transfer stew to a platter and drizzle sour cream over. Sauté ginger, garlic and shiitake mushrooms. Toss in the radish and carrot. Add a few teaspoons of water to skillet.

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