Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

• 2 to 3 Chicken breast
• 1 Katakuriko
• 80 ml Ponzu
• 300 ml Water
• 1 tsp Yuzu pepper paste (if you like it)
• 3 cm Grated daikon radish

1. Diagonally cut the chicken into bite sized pieces.
2. Coat with katakuriko in a plastic bag.
3. Shake off the excess.
4. Put the ponzu sauce, water, yuzu pepper and grated daikon radish in a pot and bring to a boil.
5. Add a few chicken pieces in a single layer to the pot.
6. When they're cooked, take them out, and put in another batch (if you crowd the pot, the meat will get tough.)
7. Great piping hot, or chilled until ice cold in the refrigerator.

chicken, katakuriko, ponzu, water, pepper, radish

Taken from cookpad.com/us/recipes/143303-light-and-refreshing-chicken-breast-cooked-in-grated-daikon-radish (may not work)