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Best Step to Serving Delicious Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise

Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise is the first thing that appears to most people’s mind when it arrives to a comfort dish. Today, we will provide you instructions on cooking a tasty Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise.

Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise

We hope you got benefit from reading it, now let’s go back to chinese-style braised chicken drumettes with daikon radish and star anise recipe. To make chinese-style braised chicken drumettes with daikon radish and star anise you need 12 ingredients and 5 steps. Here is how you do it.

First of all, below are the ingridients that you should prepare to serve Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise:

  1. Prepare 500 grams of Chicken drumettes.
  2. Use 1/2 of Daikon radish.
  3. Take 1 of Star anise.
  4. You need 1/2 tsp of Szechuan pepper.
  5. Provide 3 of Red chillies.
  6. Prepare 1 of knob Ginger.
  7. Get 2 clove of Garlic.
  8. Get 1 tsp of Weipa.
  9. Provide 1 tsp of Chicken chicken stock powder.
  10. You need 3 tbsp of Soy sauce.
  11. Provide 100 ml of Sake.
  12. Provide 200 ml of Water.

After readying the ingridients, now we are ready to make our yummy Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise:

  1. Heat one teaspoon of vegetable oil in a frying pan and fry the chicken drumettes until golden brown. Slice the daikon radish into 2 cm thick rounds. Remove the skin and cut in half..
  2. Put the daikon radish into a pressure cooker. Arrange the chicken drumettes on top. Put all the other ingredients in and cook for 20 minutes. Turn off the heat and leave to stand until the pressure is released..
  3. This photo shows how it looks like after being cooked in a pressure cooker. The moisture comes out of the daikon radish so you can see more cooking juice. Adjust the seasoning and bring back to the boil..
  4. Sprinkle with chopped green onion. The cooking juice is very tasty so serve the chicken and daikon with it..
  5. Use the daikon radish skin to make a kinpira dish. Divide into small paper cases for your lunch box and freeze. 'Kinpira using Daikon Radish Skin and Carrot'. https://cookpad.com/us/recipes/153413-daikon-radish-skin-and-carrot-kinpira.

In a mixing bowl, toss daikon with salt. And in China braising is a common method people cook pork, pork chops or ribs and etc. And the most famous one among those braised pork is red-braised Why I use white radish today? Because white radish can reduce the oil feeling of the pork thus give the dish a better taste. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty).

Recipe : Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise

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