Easiest Way to Prepare Yummy Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

Stewed Daikon and Chicken Drums (in Sukiyaki Sauce). Great recipe for Stewed Daikon and Chicken Drums (in Sukiyaki Sauce). I thought up this while trying to come up with a simple recipe. Stir occasionally while simmering to allow the flavors to evenly be absorbed.

Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming. It's a soft nursing care food from Japan. You can cook Stewed Daikon and Chicken Drums (in Sukiyaki Sauce) using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stewed Daikon and Chicken Drums (in Sukiyaki Sauce)

1. You need of pieces Chicken drums.
2. It's of Daikon radish.
3. You need of Sukiyaki sauce.
4. You need of Water.

You need only a daikon radish whole and chicken meat ball and Udon soup and Yuzu!! Add the scallion bottoms, daikon, mushrooms and garlic cloves. Again, keep all separate without mixing them together. Cover and keep warm off the heat.

Stewed Daikon and Chicken Drums (in Sukiyaki Sauce) step by step

1. Peel the skins off the daikon, chop into thick rounds, and shave off the sharp edges. (It's easy to use a peeler to trim the edges.).
   
2. Parboil the daikon in boiling water for 10 minutes, then drain..
   
3. Add oil (not listed) to the pot and sautè daikon..
   
4. Add water and sukiyaki sauce and bring to a boil. Remove any scum that forms on top..
5. After it comes to a boil, reduce to medium heat and simmer for 20 minutes, then serve..

In a small saucepan, combine chicken broth, sugar, and soy sauce. Mix well, then heat through and set aside. In a wok, heat vegetable oil over medium-high heat. Add chicken cubes and stir-fry until golden. Pour half of chicken broth mixture over the cooked chicken.