Pressure Cooked Chicken Drumettes & Daikon Radish

Pressure Cooked Chicken Drumettes & Daikon Radish

Since this dish uses a pressure cooker, it can be made in just a short time. The daikon is juicy and the meat falls apart, almost melting in your mouth.
The umami from the chicken dissolves into the sauce, making the simmering sauce taste amazing.

Ingredients: 3 servings

Chicken wing drumettes
10 (500 g)
Daikon radish
1/2 (400 g)
Vegetable oil
1 tablespoon
200 ml
*Japanese Worcestershire-style sauce
100 ml
*Oyster sauce
1 tablespoon
*Chicken stock powder
1 teaspoon
1 tablespoon
1/2 tablespoon


1. Poke the chicken wings with a fork so that the flavors can soak in easily.
2. Peel the skin off the daikon (with a thicker peel than usual). Cut into 2 cm thick semi-circles.
3. Heat oil on high heat in the pressure cooker. Add all of the chicken wings and cook until browned.
4. Add the daikon radish and the * ingredients. When it starts to simmer, remove the scum.
5. Close the lid and turn the heat on high. Once pressurized, lower the heat to low and let it simmer for 15 minutes. Turn off the heat and let it rest for a while.
6. After letting it sit, open the lid, turn the heat to medium, and simmer.
7. Gently stir the chicken with a spatula, taking care not to break apart the chicken. When the chicken becomes glossy and has been coated thoroughly with the sauce, it's done.

Story Behind this Recipe

Since chicken wings were cheap, I added daikon and made this simple and hearty dish.