Chicken and Daikon Niimono

A Japanese dish that we make in bulk for hungry kids. For an easier and much quicker version of this substitute diced chicken thigh for the chicken drumsticks and halve all the ingredients. That said, however quick you cook this it will taste much better the next day!

INGREDIENTS

1kg of chicken drumsticks

1 large daikon radish, peeled, halved lengthwise and then sliced into half moons 

2 leeks, chopped into diagonal

2cm cube of fresh ginger, juliened

Oil for frying

Sauce:

4 cups of dashi (Japanese stock)

1/2 cup of cooking sake 

3 tbsp of mirin

5 tbsp of soy sauce

4 tbsp of sugar

METHOD

Combine all the ingredients of the sauce in a large bowl and stir to dissolve the sugar.

In a large/deep pan, add a little oil and fry the leeks and ginger for 2 mins. Add the chicken and brown the skin for 5 mins, stirring frequently. Add the daikon and the sauce. Bring to a boil and the reduce the heat to simmer. Cover the pan with a sheet of tin foil and simmer until the chicken is tender and the daikon is soft and has absorbed the flavours. This will take about an hour.
Serve with steamed rice.