Chinese-Style Simmered Chicken Wings and Daikon Radish with Star Anise In a Pressure Cooker

• 7 Chicken wings - the mid-section and the tip
• 3/4 Daikon radish (cut into 3 cm wide pieces)
• 1 tsp Weipa
• 1 tsp Chicken soup stock granules
• 2 tbsp Soy sauce
• 100 ml Sake
• 1 Star anise
• 1/2 tsp Sichuan pepper
• 1/2 tsp Thin round slices of red chili pepper
• 1 thumb Ginger
• 1 clove Garlic

1. Brown the surfaces of the chicken wings in a non-stick frying pan.
2. No need for oil.
3. Add all the ingredients and enough water to cover them into a pressure cooker.
4. Cook for about 10 minutes over medium heat.
5. Leave until the pressure drops.
6. Open the lid, and taste it.
7. Simmer for a few minutes, and done The chicken wings will be so tender, and daikon radish will have a nice flavour.
8. I cooked with chicken drumettes and boiled eggs this time.
9. I use the leftover daikon radish skin for "Daikon Radish Skin and Carrot Kinpira".

chicken, radish, weipa, chicken soup stock granules, soy sauce, sake, anise, pepper, red chili pepper, ginger, clove garlic

Taken from cookpad.com/us/recipes/152950-chinese-style-simmered-chicken-wings-and-daikon-radish-with-star-anise-in-a-pressure-cooker (may not work)