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Chicken Simmered With White - Radish Threads
(Kiriboshi Daikon)
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| What You Need: |
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2/3ounce packaged dried daikon (white radish threads)
2 cups niban dashi, or substitute 2 cups chicken stock, fresh or canned
3 tablespoons sugar
1˝ teaspoons salt
MSG
1 tablespoon Japanese all-purpose soy sauce
3 tablespoons sake(rice wine)
˝ boned, unskinned chicken breast, cut into ˝-inch pieces
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| How To Cook: |
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1. Wash the daikon thoroughly under cold running water, then cover with 2 quarts of cold water in a bowl. Refrigerate for at least 8 hours or overnight.
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2. Drain the daikon and transfer it to a 3-quart pot. Cover with 2 quarts of cold water and bring to a boil over high heat.
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3. Lower the heat to moderate and cook the daikon uncovered for 2 hours or until it offers no resistance when pierced with the tip of a sharp knife. Drain the daikon in a sieve.
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4. Combine the dashi, sugar, salt, MSG, soy sauce and sake in a 2-quart saucepan and bring to a boil over high heat. Add the chicken and daikon, and reduce the heat to its lowest point.
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5. Set a cover smaller than the pan directly on the food, and simmer undisturbed for 1˝ hours.
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6. Serve as part of a Japanese meal or in larger portions as a luncheon dish.
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