Easy and Delicious Daikon Radish Stew

• 1/2 Daikon radish
• 2 Chicken thigh meat
• 1 packet Shimeji mushrooms
• 1 Plain flour
• 1 Butter or margarine
• 1 White Sauce
• 1 Salt and pepper
• 2 Soup stock cubes
• 500 ml Water
• 150 ml Milk
• 1 dash Daikon radish leaves

1. Peel the daikon radish and cut into large chunks.
2. Shred the shimeji mushrooms.
3. Mix together the salt, pepper, and flour.
4. Cut the chicken into large, bite-sized chunks and coat with the flour mixture.
5. Heat the butter or margarine in a large pot, then cook the chicken (Be careful not to burn it).
6. When the chicken has turned golden brown, remove from the pot and cook the daikon radish and shimeji mushrooms.
7. Add the water and soup stock cubes.
8. Boil for a while.
9. When the daikon radish has softened, add the cooked chicken, white sauce, and milk.
10. Season with salt and pepper.
11. Parboil the daikon radish leaves in salted water, chop them up, and garnish the stew.

radish, chicken thigh meat, packet, flour, butter, white sauce, salt, cubes, milk, radish

Taken from cookpad.com/us/recipes/158655-easy-and-delicious-daikon-radish-stew (may not work)