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Nutrition Facts
Serving Size 1 (635g) Recipe makes 2 servings
Calories 573
Calories from Fat 292		(50%)
Amount Per Serving		%DV
	Total Fat 32.5g	49%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 9.7g
	Trans Fat 0.2g
Cholesterol 145mg		48%
Sodium 2029mg		84%
Potassium 1046mg		29%
Total Carbohydrate 24.8g		8%
	Dietary Fiber 3.2g	12%
	Sugars 14.8g
Protein 40.5g		80%
detailed view... how is this calculated?

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Daikon Radish With Chicken-Korean Style

Recipe #133124 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: zoukncook
Aug 10, 2005

Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it.

SERVES 2 -4 (change servings and units)

Ingredients

1 medium daikon radish
2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
1/2 teaspoon chili flakes
1 tablespoon vegetable oil
1 crushed garlic clove
1 teaspoon sesame oil

Cooking sauce

2 cups chicken stock
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar
1/4 teaspoon mirin
pepper

Directions

1
Peel daikon and cut into 1/2 inch half moons.
2
Cut chicken into 1/2- 1 inch pieces.
3
Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
4
Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
5
When the sauce has nearly evaporated, sprinkle sesame oil.
6
Remove from heat and serve. Great with rice.
7
Even better the day after!

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Featured Reviews for This Recipe

From: Teddy's Mommy

On Aug 12, 2008

Yum! We really like Daikon and this was a great way to use it. I used chicken thighs (I didn't have legs /w thighs) and the meat came out perfect, tasty & tender. The sauce took about 20 minutes on medium heat to cook down. After cooking the sauce down the Daikon kind of reminded us of a radish flavored potato (which is a good thing). I was afraid the sauce would be to bland but WOW it was good! It was a little to salty for me but the handsome man loved it. This is definitely a do again!

0 people found this review helpful

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From: Cookworm

On Jan 26, 2008

Excellent. First time trying daikon and this was delicious and easy to put together. I actually used some leftover turkey I had frozen from Thanksgiving. I cut it in big chunks and used per the recipe. I did not have sake on hand but used a dry white wine.

1 person found this review helpful

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From: Reddyrat

On May 10, 2008

I thought this was delicious. The sauce was very good. My husband didn't like it, because of the daikon. He thought the daikon was bitter (I entirely disagreed), but thought the sauce with the chicken was very tasty. I used chicken breasts. I boiled the sauce in a separate pan for about 10 minutes to reduce it before adding it to the chicken, so the chicken wouldn't overcook.

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From: Sally Mom2Two

On Mar 14, 2008

This Recipe was great! I had daikon radish left from my winter CSA box and didn't want to make a cold 'slaw' type recipe with it. The whole family (inc 2 and 5-year old girls) LOVE this recipe. I modified it some. I didn't have sake, so I used some rice vinegar. I don't know what mirin is, so I just skipped it. This is now added to my regular rotation. We doubled+ the sauce the second and third time to have lots of sauce over rice.

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