Remove the skin from the chicken and cut into bite-sized pieces. Sprinkle salt and pepper and set aside.
Cut the daikon into bite-sized pieces (rough cut).
Parboil the daikon in water that was used to wash rice. They'll be simmered later, so it's okay if they're still a bit hard.
Add vegetable oil to a frying pan and cook the chicken.
Add the parboiled daikon and cook together until the daikon has a cooked color.
Add the ★ ingredients, cover with a lid and simmer until the daikon absorbs the flavor.
If you bring it to a boil then stop the heat, it's easier for the daikon to absorb the flavor. When it becomes cold, turn on the heat and bring it to a boil again.
Once the daikon has absorbed the flavor, increase to medium heat and simmer to create creaminess. Top with green onions and it's done.
Story Behind this Recipe
Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.
Parboiling the daikon helps eliminate the smell and preserves its shape. While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat. Using honey instead of sugar gives a nice glossy look and is very delicious. I use half-cuts of daikon bought from the supermarket.