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!
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.
Best part about early morning cooking? I didn’t have to worry about dinner. It’s all covered.
“I love them that love Me; and those that seek Me early shall find Me.” (Proverbs 8:17)
Daikon Carrot Chicken Stew
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
- Marinade chicken pieces with soy and oyster sauce before preparing other ingredients.
- Heat vegetable oil up a deep pan on HIGH. Brown chicken pieces, about 2 minutes per side.
- Add everything else into the pan with the water.
- Bring to a boil and cover. Reduce to a simmer and leave for 20 minutes, stirring ocassionally.
- Once chicken and vegetables are tender, decide if you want to reduce sauce further or leave as is.
- Taste for seasoning.
- Serve up steaming hot with plenty of sauce on some rice.