Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs Recipe by cookpad.japan
Cooking Instructions 1 Cut the daikon into appropriately-sized pieces. Maybe about 1 cm? 2 Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like). 3 Hard-boil the eggs and peel off the shells. 4 Lightly wash the drumsticks in water and use a paper towel to wipe them dry. Brown them in a frying pan with oil (you don't have to cook them through to the center). 5 Add the ● seasonings, close with a lid, and simmer for 20 to 30 minutes. Scum will form so please remove it. If you turn off the heat and let it sit for a while the flavor soak in better. 6 If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich. 1 Cut the daikon into appropriately-sized pieces. Maybe about 1 cm? 1 Cut the daikon into appropriately-sized pieces. Maybe about 1 cm? 2 Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like). 2 Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like). 3 Hard-boil the eggs and peel off the shells. 3 Hard-boil the eggs and peel off the shells. 4 Lightly wash the drumsticks in water and use a paper towel to wipe them dry. Brown them in a frying pan with oil (you don't have to cook them through to the center). 4 Lightly wash the drumsticks in water and use a paper towel to wipe them dry. Brown them in a frying pan with oil (you don't have to cook them through to the center). 5 Add the ● seasonings, close with a lid, and simmer for 20 to 30 minutes. Scum will form so please remove it. If you turn off the heat and let it sit for a while the flavor soak in better. 5 Add the ● seasonings, close with a lid, and simmer for 20 to 30 minutes. Scum will form so please remove it. If you turn off the heat and let it sit for a while the flavor soak in better. 6 If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich. 6 If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pastitsio (Greek Pasta Bake) Taco Stuffed Shells creamy orzo pasta Pineapple Upside Down Cheesecake Mike's Texas Sized Taquitos! Pastitsio (Greek Pasta Bake) Taco Stuffed Shells creamy orzo pasta Pineapple Upside Down Cheesecake Mike's Texas Sized Taquitos! The best baked chicken Peanut Butter Cookies Fried Crispy Chicken Tenders (A Family Favorite) Italian Nanban-style Chicken Tenders & Okra Chewy Burdock Toast Chicken Wings & Eggs Simmered in Sweet and Sour Sauce Rich Chocolate Steamed Cake (made with a silicone steamer) Pizza Cheese Storage (using original packaging) Delicious Chicken Nanban from Miyazaki Simple & Healthy Chicken Nanban The best baked chicken Peanut Butter Cookies Fried Crispy Chicken Tenders (A Family Favorite) Italian Nanban-style Chicken Tenders & Okra Chewy Burdock Toast Chicken Wings & Eggs Simmered in Sweet and Sour Sauce Rich Chocolate Steamed Cake (made with a silicone steamer) Pizza Cheese Storage (using original packaging) Delicious Chicken Nanban from Miyazaki Simple & Healthy Chicken Nanban