Chinese-Style Chicken and Daikon Radish

Chinese-Style Chicken and Daikon Radish

This is a sweet and spicy, Chinese-style simmered chicken thigh and daikon radish. It goes really well with rice. Only takes 20 minutes to cook!

Ingredients: 3-4 servings

Chicken thigh
300-400 g
Daikon radish
◎Cooking sake
1 tablespoon
✩Soy sauce
1 1/2 tablespoons
✩Cooking sake
1 tablespoon
2 tablespoons
✩Oyster sauce
1 tablespoon
1/2 teaspoon
✩Tian mian jiang (Chinese sweet bean paste)
1 teaspoon
Sesame oil
1 tablespoon
Minced garlic (tube is OK)
1 clove (1-2 cm)
100 ml
★Chicken soup stock granules
1 teaspoon
1/2 tablespoon
Toasted white sesame seeds
to taste


1. Cut the daikon radish into sticks of 1 x 5 cm. Slice the chicken into long strips, a little bigger than the daikon sticks. Rub the chicken with the ◎ sake.
2. Mix the ✩ ingredients.
3. Heat the sesame oil in a frying pan on medium heat, and fry the garlic and chicken.
4. Add the daikon radish and continue frying.
5. Once everything has been coated in oil, add the ★ ingredients.
6. Put the lid on and simmer for 5 minutes.
7. Take the lid off and add the ✩ ingredients. Simmer for about 10 minutes. You want to reduce the liquid by half, so don't cover with the lid.
8. When the liquid has reduced by half, add the honey. Stir and bring back to the boil and it's done.
9. Sprinkle with sesame seeds to your liking.
10. If you have time, you can let it cool down before reheating, to let the flavour develop.

Story Behind this Recipe

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.