Recipe: Tasty Soft Stewed Chicken and Daikon Radish

Soft Stewed Chicken and Daikon Radish. I call the daikon radish "Chinese turnip". Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Prized for its sweet, subtle flavor, daikon radish is popular in many Asian cuisines.

Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it. Add daikon and chicken and sauté over high heat. You can have Soft Stewed Chicken and Daikon Radish using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Soft Stewed Chicken and Daikon Radish

1. Prepare 1 dash of less than one whole Daikon radish.
2. Prepare 2 of Chicken breasts.
3. It's 1 of 1 teaspoon Salt.
4. Prepare 3 tbsp of Katakuriko.
5. It's 300 ml of Cooking sake.
6. You need 200 ml of Water.
7. You need 2 tbsp of Sugar (or raw cane sugar).
8. Prepare 2 tbsp of Soy sauce.
9. You need 1 1/2 tbsp of Oyster sauce.
10. You need 3 tbsp of Mirin.
11. It's 2 of Star anise.

Stir in crushed garlic and chili flakes/pepper. Add all ingredients for the cooking sauce. This post may contain affiliate links. Please read my disclosure policy for details.

Soft Stewed Chicken and Daikon Radish instructions

1. Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms. Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens..
2. Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while. Coat the chicken in katakuriko. Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned..
3. Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side..
4. Discard the daikon radish broth. Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes..
5. Add in the sugar, soy sauce, oyster sauce, mirin, and star anise. Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done..
6. If you have extra time, let cool after Step 5. You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully..

As an Amazon Associate I earn from qualifying Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. Use them to enhance the flavor of all your dishes, not just soups. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. Daikon radish is most often eaten raw in the USA, but in Japan it's used in stews and soups. It becomes sweetly delicious when cooked.