Chicken and radish stew

recipe

Ingredients (for 4 servings)

Chicken thigh
400g
Japanese white radish
1本
ginger
1 piece
Salad oil
to taste
Dashi stock[Combined seasonings]
1 cup
Liquor[Combined seasonings]
2/3 cup
soy sauce[Combined seasonings]
1/2 cup
Honey and Apple Vinegar[Combined seasonings]
1/2 cup

How to make it

1 Cut the chicken thighs into bite-sized pieces. Peel the ginger and slice thinly. Peel the daikon radish and cut it into 3cm thick chrysanthemum slices. Parboil in rice water until transparent.

2 Heat Salad oil in a pan, add the chicken and stir fry lightly.

3 Once browned, add the daikon radish and stir fry until well coated with oil.

4 Add the combined seasonings and ginger, cover with a paper lid or similar, and simmer until the flavors are absorbed into the radish.

5 Turn off the heat and leave it as it is to cool and absorb the flavors.

The products used in this recipe.

Honey and Apple Vinegar (500ml)

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