How to Make Quick Tart Vinegar Sauce Chicken Simmered with Grated Daikon
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Prepare Speedy Tart Vinegar Sauce Chicken Simmered with Grated Daikon. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tart Vinegar Sauce Chicken Simmered with Grated Daikon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tart Vinegar Sauce Chicken Simmered with Grated Daikon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can have Tart Vinegar Sauce Chicken Simmered with Grated Daikon using 11 ingredients and 3 steps. Here is how you cook that.
It's the season for daikon, so make this to use up the stocked up daikon in your fridge.
Depending on the daikon, the water content will vary, so adjust the seasoning as necessary. Recipe by Naonao
Ingredients and spices that need to be Make ready to make Tart Vinegar Sauce Chicken Simmered with Grated Daikon:
- 2 Chicken thigh meat
- 1 generous amount Chopped green onions
- 20 ml Sake (for pre-seasoning)
- 250 grams ●Grated daikon radish
- 50 ml ●Grain vinegar
- 50 ml ●Water
- 1/2 tbsp ●Sugar
- 2 tbsp ●Mirin
- 2 tbsp ●Soy sauce
- 1/2 tbsp ●Oyster sauce
- 1 dash Salt
Instructions to make Tart Vinegar Sauce Chicken Simmered with Grated Daikon
- Remove the white fat from the chicken and pierce the skin with a fork all over. Sprinkle the sake and chill in the fridge for 20-30 minutes to season. Grate the daikon and combine the ● ingredients.
- Pat dry the chicken with paper towels, then sprinkle on a little salt. Pan fry skin side down and cook both sides until browned. Pour in the Step 1 sauce with the grated daikon, cover with a drop lid/otoshibuta and cook over low-medium heat until the chicken has cooked through and become tender.
- Cut the chicken, transfer to serving plates, and pour the leftover sauce on top. Enjoy with a generous topping of chopped green onion.
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