Daikon Carrot Chicken Stew

• 4 whole Chicken Drumsticks, Chopped Through The Bone Into Bite Size Pieces (about 3 Pieces Per Drumstick)
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Vegetable Oil
• 1/2 whole Large Daikon (or 1 Whole Small), Peeled And Cut Into Chunks
• 1 whole Carrot, Peeled And Cut Into Same Size As Daikon
• 4 slices Ginger (quarter Sized Rounds)
• 2 cloves Garlic, Peeled & Minced
• 1 cup Water
• Salt And Pepper, to taste
• Cooked Rice, For Serving

1. Marinate chicken pieces in a bowl with soy and oyster sauce during the time you take to prepare the other ingredients.
2. About 5-10 minutes will do.
3. Heat vegetable oil in a deep pan on high heat.
4. Brown chicken pieces, about 2 minutes per side.
5. Add everything else into the pan with the water.
6. Bring to a boil and cover.
7. Reduce to a simmer and leave for 20 minutes, stirring occasionally.
8. Once chicken and vegetables are tender, decide if you want to reduce sauce further or leave as is.
9. To reduce, remove chicken pieces and vegetables and crank the heat up to high.
10. Stir and heat and let sauce thicken and reduce to your own liking.
11. Taste for seasoning and add salt and pepper as needed.
12. Serve up steaming hot with plenty of sauce on some rice.

chicken, soy sauce, oyster sauce, vegetable oil, daikon, carrot, ginger, garlic, water, salt

Taken from tastykitchen.com/recipes/main-courses/daikon-carrot-chicken-stew/ (may not work)