Step-by-Step Guide to Make Super Quick Braised Chicken and Daikon in Sweet-Savory Sauce

By Easy Recipes 25 July 2020
Step-by-Step Guide to Make Super Quick Braised Chicken and Daikon in Sweet-Savory Sauce
Step-by-Step Guide to Make Super Quick Braised Chicken and Daikon in Sweet-Savory Sauce

Braised Chicken and Daikon in Sweet-Savory Sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Pat chicken dry; season inside and out with salt and pepper. Brown chicken, turning, until the skin is well browned.

Here is the best “Braised Chicken and Daikon in Sweet-Savory Sauce” recipe we have found until now. This will be smell and look delicious.

Ingredients of Braised Chicken and Daikon in Sweet-Savory Sauce

  1. Take 7 of pieces Chicken drumette or thigh meat.
  2. Take 10 of cm Daikon radish.
  3. Make ready 3 of Boiled eggs.
  4. Make ready 1 of knob Ginger.
  5. Make ready 300 ml of Water.
  6. You need 1/2 tbsp of ○ Sugar.
  7. It’s 3 tbsp of ○ Sake.
  8. Prepare 3 tbsp of ○ Hon mirin.
  9. Prepare 3 tbsp of ○ Soy sauce.
  10. Prepare 1 of Sesame oil.

Bring the chicken, sake, mirin, soy sauce, sugar, and water to a boil in a medium saucepan.Reduce to a simmer and add the daikon.Add water as needed to completely submerge the chicken and daikon.Add in the chicken and stir.

Braised Chicken and Daikon in Sweet-Savory Sauce instructions

  1. Boil the eggs. Slice the daikon into 2 cm, peel the skin and slice into quarter rounds. Mince the ginger..
  2. In a deep frying pan, heat a generous amount of sesame oil. Cook the chicken skin side down until golden brown. Add the ginger and daikon. Stir-fry..
  3. Add water and bring to boil. Cover with a paper towel and simmer for about 25 minutes..
  4. Add the boiled eggs and cook for three more minutes, and it's done!.

Tender pork belly goes very well with cooked daikon.Sweet and salty soy sauce flavor!Easy and fast cooking with a pressure cook.

Add the dark soy sauce and light soy sauce.The amount of water is guided by the need to cover the chicken so that it can be braised properly.I added some fried beancurd sheets as I have some leftovers.Arrange the chicken pieces in between the quince, add the cinnamon stick, and the bay leaves, then pour enough chicken broth to almost cover meat and quince, and bring to a boil.Add some oil in the middle.

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