「PREP」Pierce the chicken a few times on the skin side with a fork, and cut into bite-sized pieces. Julienne the ginger into short strips and cut the naganegi into thick diagonal slices. Cut the daikon in half lengthwise, then cut into half-moon shaped slices. Combine the seasoning ingredients in a bowl.
Heat the vegetable oil in a pot or deep pan, then add the negi and ginger and lightly stir-fry. Add the chicken and cook until it changes colour.
Add the daikon slices and cook on both sides until their colour starts to change.
Pour in the seasoning liquid and bring to a boil over high heat. Remove the surface scum and reduce heat to a low simmer. Cover with a lid and cook for another 20 minutes, then serve.
Course: Main Course
Keyword: Chicken, Daikon, Nimono
Chicken and Daikon Nimono https://www.oishi-washoku-recipes.com/chicken-and-daikon-nimono May 9, 2015