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

• 500 grams Chicken drumettes
• 1/2 Daikon radish
• 1 Star anise
• 1/2 tsp Szechuan pepper
• 3 Red chillies
• 1 knob Ginger
• 2 clove Garlic
• 1 tsp Weipa
• 1 tsp Chicken chicken stock powder
• 3 tbsp Soy sauce
• 100 ml Sake
• 200 ml Water

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

radish, anise, szechuan pepper, red chillies, knob ginger, clove garlic, weipa, chicken chicken, soy sauce, sake, water

Taken from cookpad.com/us/recipes/158924-chinese-style-braised-chicken-drumettes-with-daikon-radish-and-star-anise (may not work)