Chicken Wings Simmered with Daikon Radish and Kimchi

Chicken Wings Simmered with Daikon Radish and Kimchi

The umami of the chicken wings and the spiciness of the kimchi is absorbed into the juicy daikon radish.

Ingredients: 2 servings

Chicken wings - the midsection and the tip
5 to 6
Daikon radish
about 15 cm
100 g
Dashi stock
300 ml
2 tablespoons
1 1/2 tablespoons
Soy sauce
1 1/2 tablespoons
Vegetable oil
2 teaspoons
Thin green onions
2 stalks


1. Cut the chicken wings at the joint. (The joints are easy to cut.) Cut the daikon radish into easy to eat pieces, put into a heatproof container and microwave (4 to 5 minutes at 600 W). Cut the green onion into 1 cm pieces.
2. Put some oil into a pot, add the chicken wings and stir-fry until golden brown. Add the daikon radish and dashi stock and bring to a boil. Add the sugar and put on the special cooking sheet (or a piece of kitchen parchment paper) and simmer for 7 minutes.
3. Take the sheet off and add the soy sauce and kimchi. Continue simmering until the liquid is reduced to about 1/3 of the original amount. Transfer to a serving dish and scatter some chopped up green onion on top.

Story Behind this Recipe

I thought up this recipe for a using the special scum-absorbing sheet made by Cookpad. Spicy-hot and warming! It's great for winter.