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Soft Stewed Chicken and Daikon Radish
Soft Stewed Chicken and Daikon Radish

Before you jump to Soft Stewed Chicken and Daikon Radish recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Mostly, people have been taught to believe that “comfort” foods are not good for the body and have to be avoided. But if your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. Several foods really do boost your mood when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, believe it or not, are fantastic for helping you combat depression. Just be sure that you don’t toss out the egg yolk. The egg yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, the egg yolk in particular, are stuffed full of B vitamins. B vitamins can be terrific for elevating your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that dictate your mood. Eat an egg and feel a lot happier!

Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to soft stewed chicken and daikon radish recipe. To cook soft stewed chicken and daikon radish you only need 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Soft Stewed Chicken and Daikon Radish:
  1. You need 1 dash less than one whole Daikon radish
  2. Provide 2 Chicken breasts
  3. Provide 1 1 teaspoon Salt
  4. You need 3 tbsp Katakuriko
  5. Take 300 ml Cooking sake
  6. Take 200 ml Water
  7. Use 2 tbsp Sugar (or raw cane sugar)
  8. Prepare 2 tbsp Soy sauce
  9. Take 1 1/2 tbsp Oyster sauce
  10. Get 3 tbsp Mirin
  11. Get 2 Star anise
Instructions to make Soft Stewed Chicken and Daikon Radish:
  1. Cut the daikon radish into 3 cm thick slices, peel the skin, round the edges, and cut a cross cut into the tops and bottoms. Place the daikon radish into a large pot with plenty of water, and boil until the daikon softens.
  2. Cut the chicken into large bite-sized chunks, rub in salt and 1 tablespoon sake (not listed), and let sit for a while. Coat the chicken in katakuriko. Heat a Teflon frying pan (oil the pan if you're using a normal pan, place the chicken into the pan skin-side down, and cook until slightly browned.
  3. Flip the chicken over, cover with a lid if you have one, cook through over a medium heat, cooking until browned like the skin side.
  4. Discard the daikon radish broth. Return the daikon radish to the pot, add in the chicken from Step 3 along with 200 ml water and 300 ml cooking sake, and stew over low heat for about 10 minutes.
  5. Add in the sugar, soy sauce, oyster sauce, mirin, and star anise. Stew on a low heat for 5-10 minutes, flip the chicken and daikon radish over, stew for an additional 5-10 minutes, and it is done.
  6. If you have extra time, let cool after Step 5. You can just let it sit in the pot covered with a lid, and heat it up again right before eating to allow the flavor to soak in more fully.

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