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Chinese-Style Simmered Chicken Wings and Daikon Radish with Star Anise In a Pressure Cooker

Chinese-Style Simmered Chicken Wings and Daikon Radish with Star Anise In a Pressure Cooker

Simmer the chicken wings or drumettes with star anise, Sichuan pepper, and red chili pepper.

Ingredients

Chicken wings - the mid-section and the tip
7 (450 g)
Daikon radish (cut into 3 cm wide pieces)
3/4
Weipa
1 teaspoon
Chicken soup stock granules
1 teaspoon
Soy sauce
2 tablespoons
Sake
100 ml
Star anise
1
Sichuan pepper
1/2 teaspoon
Thin round slices of red chili pepper
1/2 teaspoon
Ginger
1 thumb
Garlic
1 clove

Steps

1. Brown the surfaces of the chicken wings in a non-stick frying pan. No need for oil.
2. 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.
3. 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.
4. I cooked with chicken drumettes and boiled eggs this time.
5. 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.