とり大根のサッパリ煮

Recipe No.105

Chicken and radish vinegar stew

Total Time20 mins
Course: Main course
Keyword: Chicken, Egg, Radish
Servings: 4 people
Author: Amelie

Ingredients

  • 300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉
  • 4 egg/卵/鷄蛋/鸡蛋 boiled
  • 300 g radish/大根/白蘿蔔/白萝卜

Seasonings

  • 60 ml vinegar/酢/醋
  • 100 ml water/水
  • 2 cloves garlic/にんにく/大蒜
  • 1 thumb ginger/ショウガ/薑/姜
  • pepper/胡椒 optional

Seasoning

  • 4 Tbsp soysauce/醤油
  • 3 Tbsp sugar/砂糖/糖
  • 3 Tbsp sake/酒/清酒
  • 3 Tbsp sweet sake/みりん/味醂

Instructions

  • Cut the chicken into bite size pieces or larger if you prefer. Trim or cut excess fat or skin.
  • Boil the eggs and peel.
  • Cut the radish into half moon shapes about 1-2 cm thick. You may pre boil them for about 10 minutes if you wish to remove the some smell.
  • Slice ginger thinly and crush the garlic.
  • Heat little oil in a pan and add ginger and garlic. Once aromatic add the chicken skin side down and pepper. Fry until becomes brown on each side.
    *You may remove excess oil with kitchen towel.
  • When chicken is fairly browned add radish and boiled egg. Add the water, seasonings and bring to a boil. When boiling lower fire to medium heat and simmer until the sauce is reduced and becomes thick. Stir occasionally to even out the flavor.

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