Yen Can Cook ~ Braised Chicken with White Radish
Braised meat is one of the dishes that frequently appear on my dining table because it’s super versatile to pair with whatever other ingredients you have in hand to create a one pot dish. Braised meat/chicken not only can be easily whipped up for a weekday dinner, it also time saving as one can prepare another dish while waiting for the meat to be braised.
I shared similar recipe earlier of Braised Chicken Wings and Daikon in Teriyaki Sauce which is more Japanese influenced. Today’s recipe is more to Chinese style with Shaoxing Wine is used for a distinctive aroma of the wine infused to the dish.
Ingredients (Serve: 3-4)
8 chicken wings, cleaned and cut
1/2 white radish, peeled and cut into chunks,
3-4 pieces ginger
2 stalks spring union, cut 8cm lengthwise
30ml soy sauce
1.5 tablespoons Shaoxing Wine
1/2 tablespoon black vinegar
6g rock sugar
salt to taste
350ml water
Cooking oil
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Step 1: Heat cooking oil in a deep skillet and saute ginger and spring onion until fragrant.
Step 2: Add in chicken wings and pan fry until change colour.
Step 3: Add in white radish chunks and stir fry for 2-3 minutes.
Step 4: Add in soy sauce, black vinegar, rock sugar and water, bring to a boil and turn to low heat.
Step 5: Braise for 30 minutes or until the chicken wings and white radish soften.
Step 6: Add salt to taste and serve.
HAPPY COOKING!
#dudukrumah #stayathomeagain #stayhealthy
Yummy comfort food, my kinda dish!
KY, one pot comfort food!
The meat looks succulent and tasty. Can I have a portion please? 😀
Tekkaus, I’m sure you can whip up this zero difficulty dish at home anytime 🙂
love, love, love radish :)))
Sean, yes, I prefer those radish overt the chicken 😛
This is such an appetizing homely dish. Comfort food to be eaten with with lots of rice. I will also add on some sliced chilies 🙂
PH, I must admit with additional of chilies, the dish will be elevated to another level, however Sam still cannot eat spicy food 🙁
I love soft radish…in a soup or braised (though I’ve only done it with pork ribs so far). Your pairing with chicken looks delicious too and I especially liked the colour of your sauce. That’s from black vinegar, right? Is that the same one people use to make vinegared pig trotters? I don’t have any experience cooking with black vinegar.
Kris, same here, I love braised-to-tender white radish. The black vinegar I used is just normal one, because the black vinegar for Zhu Geok Cho is sweet type.