Recipe of Homemade Stewed Daikon Radish and Chicken Drumettes
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Make Ultimate Stewed Daikon Radish and Chicken Drumettes. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Stewed Daikon Radish and Chicken Drumettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Daikon Radish and Chicken Drumettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stewed Daikon Radish and Chicken Drumettes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Stewed Daikon Radish and Chicken Drumettes using 6 ingredients and 5 steps. Here is how you cook that.
I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.
You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.
If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan
Ingredients and spices that need to be Get to make Stewed Daikon Radish and Chicken Drumettes:
- 1/2 Daikon radish
- 8 Chicken drumettes (the thickest segment of a chicken wing)
- 3 to 4 tablespoons Soy sauce
- 50 ml Sake
- 2 tbsp Sugar
- 2 to 3 tablespoons Mirin
Instructions to make Stewed Daikon Radish and Chicken Drumettes
- Cut the daikon radish into 5-mm to 1-cm thick rounds, make several shallow crisscross cuts on the surface, put them in a pot full of water, and bring to a boil. Add the chicken, then boil until their surface becomes white.
- Strain the boiled ingredients from Step 1, then rinse off the scum.
- Put the ingredients from Step 2 in a pot, add the sake, fill with enough water to cover, then simmer on medium heat until the daikon are cooked through. Add the sugar and simmer for 5 more minutes.
- Add 3 tablespoons of soy sauce, then add the mirin and simmer for 10 more minutes. Turn off heat, let cool for 15 to 30 minutes, then reheat.
- They are done once they've warmed up, but if necessary, adjust to taste. If the flavor is weak, try adding more soy sauce and mirin, starting with 1/2 tablespoon each.
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