Tart Vinegar Sauce Chicken Simmered with Grated Daikon
cookpad.japan @cookpad_jp
It's the season for daikon, so make this to use up the stocked up daikon in your fridge.
Depending on the daikon, the water content will vary, so adjust the seasoning as necessary. Recipe by Naonao
Tart Vinegar Sauce Chicken Simmered with Grated Daikon
It's the season for daikon, so make this to use up the stocked up daikon in your fridge.
Depending on the daikon, the water content will vary, so adjust the seasoning as necessary. Recipe by Naonao
Cooking Instructions
- 1
Remove the white fat from the chicken and pierce the skin with a fork all over. Sprinkle the sake and chill in the fridge for 20-30 minutes to season. Grate the daikon and combine the ● ingredients.
- 2
Pat dry the chicken with paper towels, then sprinkle on a little salt. Pan fry skin side down and cook both sides until browned. Pour in the Step 1 sauce with the grated daikon, cover with a drop lid/otoshibuta and cook over low-medium heat until the chicken has cooked through and become tender.
- 3
Cut the chicken, transfer to serving plates, and pour the leftover sauce on top. Enjoy with a generous topping of chopped green onion.
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