Tart Vinegar Sauce Chicken Simmered with Grated Daikon

• 2 Chicken thigh meat
• 1 generous amount Chopped green onions
• 20 ml Sake (for pre-seasoning)
• 250 grams Grated daikon radish
• 50 ml Grain vinegar
• 50 ml Water
• 1/2 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 1/2 tbsp Oyster sauce
• 1 dash Salt

1. Remove the white fat from the chicken and pierce the skin with a fork all over.
2. Sprinkle the sake and chill in the fridge for 20-30 minutes to season.
3. Grate the daikon and combine the ingredients.
4. Pat dry the chicken with paper towels, then sprinkle on a little salt.
5. Pan fry skin side down and cook both sides until browned.
6. Pour in the Step 1 sauce with the grated daikon, cover with a drop lid/otoshibuta and cook over low-medium heat until the chicken has cooked through and become tender.
7. Cut the chicken, transfer to serving plates, and pour the leftover sauce on top.
8. Enjoy with a generous topping of chopped green onion.

chicken thigh meat, generous amount, radish, vinegar, water, sugar, mirin, soy sauce, oyster sauce, salt

Taken from cookpad.com/us/recipes/153655-tart-vinegar-sauce-chicken-simmered-with-grated-daikon (may not work)