How to Make Any-night-of-the-week Chinese-Style Chicken and Daikon Radish

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The ingredients needed to make Chinese-Style Chicken and Daikon Radish:

1. Prepare 400 grams Chicken thigh
2. Take 1/2 Daikon radish
3. Get 1 tbsp ◎Cooking sake
4. Prepare 1 1/2 tbsp ✩Soy sauce
5. Get 1 tbsp ✩Cooking sake
6. Take 2 tbsp ✩Mirin
7. Make ready 1 tbsp ✩Oyster sauce
8. Get 1/2 tsp ✩Doubanjiang
9. Get 1 tsp ✩Tian mian jiang (Chinese sweet bean paste)
10. Take 1 tbsp Sesame oil
11. Prepare 1 clove Minced garlic (tube is OK)
12. Prepare 100 ml ★Water
13. Take 1 tsp ★Chicken soup stock granules
14. Make ready 1/2 tbsp Honey
15. Get 1 Toasted white sesame seeds

Prized for its sweet, subtle flavor, daikon radish is popular in many Asian cuisines. I found myself randomly with a couple of huge daikon radishes from a CSA share, and this sounded great. In a mixing bowl, toss daikon with salt. Chicken is simmered with noodles, carrots, daikon radish and pak choi in a delicious chicken stock.

Steps to make Chinese-Style Chicken and Daikon Radish:

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.

In a mixing bowl, toss daikon with salt. Chicken is simmered with noodles, carrots, daikon radish and pak choi in a delicious chicken stock. The following day, strain the stock and discard the herbs and spices. Bring stock to the boil, then lower the heat to a simmer. Add chicken and bring back to a simmer, then add noodles, pak.

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