Chinese-Style Chicken and Daikon Radish
I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.
I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.
It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.
Reduce the liquid well (have a taste and leave as much liquid as you want).
I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan
Chinese-Style Chicken and Daikon Radish
I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.
I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.
It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.
Reduce the liquid well (have a taste and leave as much liquid as you want).
I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan
Cooking Instructions
- 1
Cut the daikon radish into sticks of 1 x 5 cm. Slice the chicken into long strips, a little bigger than the daikon sticks. Rub the chicken with the ◎ sake.
- 2
Mix the ✩ ingredients.
- 3
Heat the sesame oil in a frying pan on medium heat, and fry the garlic and chicken.
- 4
Add the daikon radish and continue frying.
- 5
Once everything has been coated in oil, add the ★ ingredients.
- 6
Put the lid on and simmer for 5 minutes.
- 7
Take the lid off and add the ✩ ingredients. Simmer for about 10 minutes. You want to reduce the liquid by half, so don't cover with the lid.
- 8
When the liquid has reduced by half, add the honey. Stir and bring back to the boil and it's done.
- 9
Sprinkle with sesame seeds to your liking.
- 10
If you have time, you can let it cool down before reheating, to let the flavour develop.
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