Easiest Way to Prepare Quick Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)
Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Ultimate Stewed Daikon and Chicken Drums (in Sukiyaki Sauce). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Stewed Daikon and Chicken Drums (in Sukiyaki Sauce) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Stewed Daikon and Chicken Drums (in Sukiyaki Sauce) using 4 ingredients and 5 steps. Here is how you can achieve that.
I thought up this while trying to come up with a simple recipe.
Stir occasionally while simmering to allow the flavors to evenly be absorbed.
When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-
Ingredients and spices that need to be Make ready to make Stewed Daikon and Chicken Drums (in Sukiyaki Sauce):
- 10 pieces Chicken drums
- 1 Daikon radish
- 200 ml Sukiyaki sauce
- 400 ml Water
Instructions to make Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)
- Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.)
- Parboil the daikon in boiling water for 10 minutes, then drain.
- Add oil (not listed) to the pot and sautè daikon.
- Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top.
- After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve.
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