Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

• 10 pieces Chicken drums
• 1 Daikon radish
• 200 ml Sukiyaki sauce
• 400 ml Water

1. Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges.
2. (It's easy to use a peeler to trim the edges.)
3. Parboil the daikon in boiling water for 10 minutes, then drain.
4. Add oil (not listed) to the pot and saute daikon.
5. Add water and sukiyaki sauce and bring to a boil.
6. Remove any scum that forms on top.
7. After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve.

chicken, radish, sukiyaki sauce, water

Taken from cookpad.com/us/recipes/145952-stewed-daikon-and-chicken-drums-in-sukiyaki-sauce (may not work)