Friday, April 25, 2014

Chicken and Daikon Stew

Daikon, traditionally a cold weather vegetable, is available all year round at the supermarket. Used raw, pickled, or cooked, this long white radish is eaten on a daily basis in one form or another throughout Asia. In Japanese cuisine, grated and seasoned daikon is served as a garnish with grilled chicken, fried beef, deep fried tofu, tempura or sashimi. Cooked daikon is milder and delicate in flavour and can be used in a variety of Asian stir fries, stews, and soups. The enzymes in daikon aid digestion; so it is extremely beneficial to one’s health.

Ingredients:  (serves 4 with rice)
1 lb. skinned and boned chicken thighs
8 oz. peeled daikon (make sure to peel well)
1 ¾ cups water
1 ½ tbsp. soy sauce
1 ½ tsp. sugar
1 tbsp. mirin ( a sweet Japanese rice wine available at Asian groceries)
3 tbsp. red wine
a pinch of salt

Cut chicken and daikon into 1 ½ inch irregularly shaped pieces.
Boil water over med. heat - add chicken and daikon.
Simmer gently 10 minutes.
Add soy sauce, sugar, mirin, and salt
Boil gently until chicken is tender - about 10 minutes more
Add wine and simmer for 2 minutes

Note: you can add potatoes or carrots to the stew if desired -
the sauce ingredients can be doubled to accommodate added veggies.
This is a very mild dish, but nice and warming in the cold weather.

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