Chinese-style Sweet & Spicy Simmered Daikon Radish and Chicken

• 1 thigh Chicken thigh meat
• 1/2 Daikon radish
• 1 Japanese leek
• 200 ml Water
• 3 tbsp Sake
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Oyster sauce
• 1 tsp Gochujang
• 1/2 tsp Chicken stock powder
• 1 knob Ginger (julienned)

1. Cut the chicken into bite-size pieces.
2. Cut the daikon radish into chunks and parboil in the microwave.
3. Cut the ginger into thin strips and cut the white part of the leek into very fine strips.
4. Add sesame oil to a frying pan and cook the chicken skin side down.
5. Flip the chicken.
6. Add the daikon radish and cook until browned.
7. Add the ingredients.
8. Cover with an otoshibuta (dropped lid) and simmer for 20 - 30 minutes (until the daikon radish is softened).
9. Arrange on a plate and garnish with the leeks.
10. Easy in the Microwave How to Parboil Daikon Radish.If you parboil the daikon radish in the microwave first, it will cook faster when simmering.
11. For how to make homemade gochujiang, see

thigh meat, radish, water, sake, soy sauce, sugar, oyster sauce, gochujang, chicken, knob ginger

Taken from cookpad.com/us/recipes/143489-chinese-style-sweet-spicy-simmered-daikon-radish-and-chicken (may not work)