[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish

Name: [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
Yield: 2 servings
Cuisine: American
Ingredients: 150-200 g Chicken thigh; 1/4 Minced Daikon radish (Don't drain the juice! You'll need it!); 1/2 tablespoons Sugar; 2 tablespoons Soy Sauce; 1 pinch Salt; 20 cc Rice vineger; 4-5 stalks Green onion

Miki S @cook_18499813

Japanese home style dish. Translated from Japanese recipe for my friends:)

Miki S @cook_18499813

Japanese home style dish. Translated from Japanese recipe for my friends:)

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Ingredients

2 servings

150-200 gChicken thigh
1/4Minced Daikon radish (Don't drain the juice! You'll need it!)
1/2 tablespoonsSugar
2 tablespoonsSoy Sauce
1 pinchSalt
20 ccRice vineger
4-5 stalksGreen onion

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Steps

1

Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.)
2

Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces.
3

Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down.
4

Pour Daikon mix onto the chicken and stew until the chicken become well-cooked.
5

Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it.
6

Enjoy!