Pressure Cooked Chicken Drumettes & Daikon Radish
cookpad.japan @cookpad_jp
Since chicken wings were cheap, I added daikon and made this simple and hearty dish.
After leaving it be while pressurizing, if you stir the broth as it boils down, the flavors will settle into the meat more efficiently, and the chicken will turn out glossier as well. Recipe by *Anna*
Pressure Cooked Chicken Drumettes & Daikon Radish
Since chicken wings were cheap, I added daikon and made this simple and hearty dish.
After leaving it be while pressurizing, if you stir the broth as it boils down, the flavors will settle into the meat more efficiently, and the chicken will turn out glossier as well. Recipe by *Anna*
Cooking Instructions
- 1
Poke the chicken wings with a fork so that the flavors can soak in easily.
- 2
Peel the skin off the daikon (with a thicker peel than usual). Cut into 2 cm thick semi-circles.
- 3
Heat oil on high heat in the pressure cooker. Add all of the chicken wings and cook until browned.
- 4
Add the daikon radish and the ＊ ingredients. When it starts to simmer, remove the scum.
- 5
Close the lid and turn the heat on high. Once pressurized, lower the heat to low and let it simmer for 15 minutes. Turn off the heat and let it rest for a while.
- 6
After letting it sit, open the lid, turn the heat to medium, and simmer.
- 7
Gently stir the chicken with a spatula, taking care not to break apart the chicken. When the chicken becomes glossy and has been coated thoroughly with the sauce, it's done.
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