Daikon Carrot Chicken Stew

Time for another chicken recipe, isn’t it? 🙂 I cook chicken so so much. I think I have about 4 more chicken recipes backlogged for future posts. 😀

This dish was a product of having to use up 1/2 a leftover daikon from making another batch of Daikon Chap Chye and that we had nothing to bring to work for lunch that day. I got up fairly early, as you would see from the pictures, and proceeded to make this half asleep. Now, if a half asleep klutz can make this, I’m pretty sure every one of you out there can. I know you can.

The ingredient list for this recipe is so simple and can easily be prepared ahead of time as I did.

I used Daikon, Carrot, Chicken Drumsticks, Ginger, Garlic, Soy Sauce, Oyster Sauce, Salt & Pepper. That’s it!

Daikon Carrot Chicken Stew 1

You can see from this picture that it was still fairly dark. It will brighten up as we proceed, I promise!

First thing I did was to marinade my chicken pieces in soy and oyster sauce. Because this will be stewing for a while, I didn’t bother to let it sit for too long. It’s total marination time was the time it took for me to chop up the rest of the stuff. So in a pan on high heat, lightly brown the chicken pieces.

Daikon Carrot Chicken Stew 2

Browning is not compulsory but I feel it adds so much flavour later.

Once the chicken is nice and slightly golden, everything else goes in…Daikon Carrot Chicken Stew 3

… with a cup of water.Daikon Carrot Chicken Stew 4

I let that come to a boil and then cover it before reducing it all to a simmer.Daikon Carrot Chicken Stew 5

This took about 20 minutes. I went to the sofa for a snooze. With the alarm on of course! 😛Daikon Carrot Chicken Stew 6

You can reduce it further but as you know, I love my sauces.Daikon Carrot Chicken Stew 8

I need to use this set of pots more often. So pretty!Daikon Carrot Chicken Stew 7

Best part about early morning cooking? I didn’t have to worry about dinner. It’s all covered.

xoxoxo, Jayne

“I love them that love Me; and those that seek Me early shall find Me.” (Proverbs 8:17)

Line divider

Daikon Carrot Chicken Stew
serves 4


4 Chicken Drumsticks, chopped into bite size pieces (about 3 pieces per drumstick)
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1/2 large Daikon (or 1 whole small), peeled & cut into chunks
1 Carrot, peeled and cut into same size as daikon
4 slices Ginger
2 cloves Garlic, peeled & minced
1 cup Water
1 tbsp Vegetable Oil

Salt & Pepper, to taste

  1. Marinade chicken pieces with soy and oyster sauce before preparing other ingredients.
  2. Heat vegetable oil up a deep pan on HIGH. Brown chicken pieces, about 2 minutes per side.
  3. Add everything else into the pan with the water.
  4. Bring to a boil and cover. Reduce to a simmer and leave for 20 minutes, stirring ocassionally.
  5. Once chicken and vegetables are tender, decide if you want to reduce sauce further or leave as is.
  6. Taste for seasoning.
  7. Serve up steaming hot with plenty of sauce on some rice.


  1. Very nice! On cold days like today, I crave for stew like this. Daikon soaks up all the flavor and I know it’s delicious… 🙂


  1. […] those kinds of days, I like to fall back to simple and quick foods: stirfries, quick stews, pasta, noodle soups.. Which is what I’ve got for you today! I really like Japanese flavours […]

  2. […] are mornings when I’d wake up extra early to cook something nice for lunch. Then there are mornings when I’d wake up and think, “Easy. Quick. […]

Tell me more!