Korean Chicken Wings and Radish
Tender chicken wings marvelously blended in flavor with daikon radish.
20 minutes
245kcal
0.3g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the daikon radish into large bite-size pieces. After heating up the cooking oil in a pan, fry the chicken wings. When the color begins to turn, add and stir-fry the daikon radish.
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Add the soup stock to (2). When it comes to a boil, pour in the rest of (A). Cook until the stock boils down to about 1/3 of the original amount. Then, add the garlic and Japanese long onion and boil down completely over medium heat.
Cooking Basics
Daikon radish - random cut
Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.
Chicken wings - separating the middle wing / wingette
Use kitchen scissors to easily cut through the joint cartilage and separate the middle wing (wingette) from the tip.
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