Steps to Make Ultimate Braised Chicken Thigh with grated radish
Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Ultimate Braised Chicken Thigh with grated radish. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Chicken Thigh with grated radish, 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 Braised Chicken Thigh with grated radish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Braised Chicken Thigh with grated radish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Braised Chicken Thigh with grated radish using 7 ingredients and 4 steps. Here is how you cook that.
Just add to seasoning and simmer! It is easy to make a tender chicken dish.
It is hearty, but the grated radish gives it a refreshing taste. The flavor is well soaked up.
It is a perfect side dish for rice.
It can be arranged with grated ginger and garlic.
For condiments, shiso leaves and small green onions go well.
Ingredients and spices that need to be Get to make Braised Chicken Thigh with grated radish:
- 400 g Chicken thigh meat (with skin)
- ★200 ml Water
- ★50 ml "Ponzu" Soy Sauce(*Ponzu: soy sauce with yuzu citrus juice)
- ★1 teaspoon Soy sauce
- ★1 tablespoon sugar
- 200 g Daikon (Japanese white radish)
- 4 shiso leaves, cut into thin strips
Instructions to make Braised Chicken Thigh with grated radish
- Heat "★" in a saucepan. When it starts to simmer, place the chicken, skin side down, in the pan. Then bring to a boil again.
Simmer over low heat with a drop-lid for about 20 minutes. - Peel and grate the radish. (It is OK to leave the skin on.)
- When 1 is cooked, add 2 and bring to a boil.
- Cut the chicken into thin strips, place in a bowl, pour the cooking liquid over the chicken, sprinkle with shiso leaves, and serve.
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