Daikon to toriniku-no nimono – Braised daikon radish and chicken
Happy New Year everyone! I hope everybody had a great Christmas and New Year accompanied with great food. After New Year, I always find I ate too much and fancy light dishes, so this week’s dish is simply seasoned with salt and ginger. Daikon and ginger help your digestive system and also sooth the intestinal tract. After heavy food over the Christmas and New Year, this is exactly what I need. I also wrote a Nanakusa gayu, Seven Herb Porridge, recipe last year. This week, you will start to see herbs for this porridge at supermarkets. This porridge also helps your digestive system.
To serve 2
- 13 oz daikon radish, cut into bite-size
- 5 oz chicken breast or thigh, cut into easy to bite size
- 2 cups water
- 2 tbs awamori or cooking sake
- ½ inch ginger, sliced
- ½ tsp salt
- 1 tbs katakuriko potato starch
- 2 tbs water
- Ginger for garnish
1. Put the chicken, water, ginger and awamori in a pan and bring to a boil. If you see some foam on the surface, scoop it out.
2. Once the chicken is cooked, add daikon radish and salt. Cook for 20 minutes on a low heat.
3. Mix katakuriko starch and 2 tablespoons of water in a small bowl. Add this to the saucepan and mix gently.
4. Dish up and place grated ginger on top for garnish.
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