Brown the surfaces of the chicken wings in a non-stick frying pan. No need for oil.
Add all the ingredients and enough water to cover them into a pressure cooker. Cook for about 10 minutes over medium heat. Leave until the pressure drops.
Open the lid, and taste it. Simmer for a few minutes, and done The chicken wings will be so tender, and daikon radish will have a nice flavour.
I cooked with chicken drumettes and boiled eggs this time.
I use the leftover daikon radish skin for "Daikon Radish Skin and Carrot Kinpira" (Recipe ID: 1688300).
Story Behind this Recipe
I've often cooked Chinese-style simmered chicken and daikon radish with star anise for 15 years. I added my own twist to the recipe that my friend learned 15 years ago in Singapore, and settled on this flavor.
I usually use chicken drumettes, but I used chicken wings this time since they were for sale. Adding shredded white leek or boiled eggs at the end give more flavor. As long as you simmer for 1-2 hours even without a pressure cooker, the flavor will be absorbed well.