Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise

Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise

By using a pressure cooker the cooking time will be shorter. The chicken knuckles are tender and the daikon radish absorbs the sauce well. Star anise and Szechuan pepper give a spicy flavour.

Ingredients: 2 to 3 servings

Chicken drumettes
500 g (8 to 9 pieces)
Daikon radish
Star anise
Szechuan pepper
1/2 teaspoon
Red chillies
1 knob
2 cloves
1 teaspoon
Chicken chicken stock powder
1 teaspoon
Soy sauce
3 tablespoons
100 ml
200 ml


1. Heat one teaspoon of vegetable oil in a frying pan and fry the chicken drumettes until golden brown. Slice the daikon radish into 2 cm thick rounds. Remove the skin and cut in half.
2. Put the daikon radish into a pressure cooker. Arrange the chicken drumettes on top. Put all the other ingredients in and cook for 20 minutes. Turn off the heat and leave to stand until the pressure is released.
3. This photo shows how it looks like after being cooked in a pressure cooker. The moisture comes out of the daikon radish so you can see more cooking juice. Adjust the seasoning and bring back to the boil.
4. Sprinkle with chopped green onion. The cooking juice is very tasty so serve the chicken and daikon with it.
5. Use the daikon radish skin to make a kinpira dish. Divide into small paper cases for your lunch box and freeze. 'Kinpira using Daikon Radish Skin and Carrot' (Recipe ID: 1688300).

Story Behind this Recipe

I have used this recipe for more than 15 years.
I have perfected my friend's recipe over the years. For chicken wings recipe (Recipe ID: 1688240).