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The ingredients needed to prepare Tart Vinegar Sauce Chicken Simmered with Grated Daikon:
- Provide 2 Chicken thigh meat
- Use 1 generous amount Chopped green onions
- Use 20 ml Sake (for pre-seasoning)
- Prepare 250 grams ●Grated daikon radish
- Take 50 ml ●Grain vinegar
- Get 50 ml ●Water
- Use 1/2 tbsp ●Sugar
- Use 2 tbsp ●Mirin
- Prepare 2 tbsp ●Soy sauce
- Use 1/2 tbsp ●Oyster sauce
- You need 1 dash Salt
Steps 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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