Chicken and Daikon Stew

[Chicken]

• 10-12 chicken mid-wings - rinsed and pat dry

• 1 tsp salt

• 1 tsp pepper

• 0.5 tbsp grated garlic

• 0.5 tbsp grated ginger

• 1 tbsp shaoxing wine

• 1 tbsp sesame oil

[Ingredients]

• 8 shallots - peeled and sliced, fried till golden, reserve the oil

• 1 medium yellow onion - peeled and sliced

• 1 coriander root - chopped

• 3 ginger slices

• 4 garlic cloves - peeled and chopped

• 400g daikon - peeled and cut into pcs

• 1 carrot - peeled and cut into pcs

• 1 red chilli - deseeded and sliced

• 200ml chicken stock

[Seasoning]

• 1 tbsp dark soy sauce

• 1 tbsp balsamic vinegar

• 1 tbsp brown sugar

• 0.5 tsp salt

• 0.5 tsp chicken powder

[Steps]

1. Mix chicken ingredients together and let marinate for 30mins.

2. Stir-fry garlic, ginger, onion and coriander root with 1tbsp shallot oil till fragrant.

3. Add in chicken and let cook for a few mins. Followed by seasoning ingredients, mix well.

4. Add in stock, daikon and carrot. Bring to a boil and mix well. Then let simmer on low heat for 20-25mins, till daikon is fork tender.

Adapted from honeybeesweets