Simmered Daikon Radish with Chicken recipe
Daikon Radish Recipe simmered in Yuzu Sauce with chicken tastes savory, sweet, and a hint of citrus flavor. It’s delicious and healthy all year round.
Servings: 4 servings
Ingredients
- 1 lb. Daikon radish
- 1 lb. Chicken thighs boneless and skinless
- 3.5 oz brown or white beech mushroom optional
- 1 tsp arrowroot starch
- 1.5 tbsp avocado oil
- 2-2.5 tsp grated ginger
- 1 tsp coarse sea salt plus more to taste
- 1 cup chicken stock
- 1 to 1.5 tbsp yuzu juice see notes for substitute
- 1 tbsp soy sauce or 1.5 tbsp coconut aminos
- 1-2 bulbs scallions chopped
Instructions
- PREPARE DAIKON: Slice off both ends of the daikon radish. Rinse and scrub the turnip under tap water. Pat dry and use a peeler to peel off the thin outer skin. Dice it into cubes, about 1 to 1 ½ -inch thick.
- PREPARE CHICKEN & MUSHROOMS: Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and use your hands to separate them into pieces, if using.
- PREPARE GINGER & STARCH: Grate the ginger and set aside ready to use. In a small bowl, make a slurry with starch combined with 1.5 tbsp water.
- SAUTE CHICKEN: Preheat a 4-quart Dutch oven or a wok pan with a lid over medium heat until it feels warm. Add the oil, chicken, ginger, and salt. Saute over medium-high heat for about 3 minutes.
- STOCK, DAIKON, MUSHROOMS: Add stock, daikon radish, and mushrooms. Distribute the radish evenly and make sure the pieces are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.
- SIMMER: After boiling, drop the heat to medium-low and simmer for 15-20 minutes. The daikon is cooked when you can easily poke it through with a fork or chopstick. You can easily break it apart without much resistance. The color will also turn from pale white to light translucent.
- Stir the pot periodically to ensure even cooking.
- SEASON & THICKEN: Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Turn off the heat, taste and add more salt, if needed.
- GARNISH: Transfer them to a large serving plate. Garnish with scallions. Serve warm with a bowl of steamed rice.
Notes
- Yuzu Juice Substitute: Mix equal parts lemon and lime juice with a splash of orange or grapefruit juice.
- Yuzu juice tastes sour like a mix between lemon juice, bitter grapefruit, and orange.
- Daikon Substitute: Use white turnip instead. It has a stronger peppery taste, but it’s a good alternative and will give you a similar flavor.
- Mushroom Substitute: Swap beech mushrooms for fresh shiitake.
- Cookware Size: Use a pot or pan that’s just big enough to hold all the ingredients plus the liquid. A 4-quart Dutch oven or a wok pan with a lid is ideal.
- Storage & Freeze: This dish tastes even better the next day. Both the daikon and chicken freeze well.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 8g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 825mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg