Braised Chicken Thigh with grated radish

Name: Braised Chicken Thigh with grated radish
Yield: 4 servings
Cuisine: American
Ingredients: 400 g Chicken thigh meat (with skin); ★200 ml Water; ★50 ml "Ponzu" Soy Sauce(*Ponzu: soy sauce with yuzu citrus juice); ★1 teaspoon Soy sauce; ★1 tablespoon sugar; 200 g Daikon (Japanese white radish); 4 shiso leaves, cut into thin strips

Toyohira Health Center, The City of Sapporo @cook_12085468

Just add to seasoning and simmer! It is easy to make a tender chicken dish.
It is hearty, but the grated radish gives it a refreshing taste. The flavor is well soaked up.
It is a perfect side dish for rice.
It can be arranged with grated ginger and garlic.
For condiments, shiso leaves and small green onions go well.

Toyohira Health Center, The City of Sapporo @cook_12085468

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Ingredients

4 servings

400 gChicken thigh meat (with skin)
★200 ml Water
★50 ml "Ponzu" Soy Sauce(*Ponzu: soy sauce with yuzu citrus juice)
★1 teaspoon Soy sauce
★1 tablespoon sugar
200 gDaikon (Japanese white radish)
4shiso leaves, cut into thin strips

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Steps

1

Heat "★" in a saucepan. When it starts to simmer, place the chicken, skin side down, in the pan. Then bring to a boil again.
Simmer over low heat with a drop-lid for about 20 minutes.
2

Peel and grate the radish. (It is OK to leave the skin on.)
3

When 1 is cooked, add 2 and bring to a boil.
4

Cut the chicken into thin strips, place in a bowl, pour the cooking liquid over the chicken, sprinkle with shiso leaves, and serve.