Steps

1. Peel half a daikon radish.
   🕒 01:00
2. Cut the daikon radish into approx. 1.5cm thick wedges.
   🕒 01:20
3. Boil the cut daikon radish in boiling water for about 5 minutes to parboil.
   🕒 01:25
4. Drain the parboiled daikon radish in a colander.
   🕒 02:36
5. Cut off the tip of the 12 chicken wings (approx. 800g).
   🕒 01:39
6. Cut the tendons between the bones of the chicken wings. Cut the tendons of the other two bones. (This is the key!) Cutting the tendons makes them easier to eat after braising.
   🕒 01:45
7. Place the chicken wings skin-side down in a dry pot and grill over medium heat.
   🕒 02:47
8. Once the skin side of the chicken wings is nicely browned, flip them and grill the other side. (This is the key!) Grilling in the oil released from the chicken wings adds fragrance and makes them more delicious when braised.
   🕒 02:58
9. Add 20g of ginger to the grilled chicken wings.
   🕒 03:49
10. Add 2 tbsp of Cooking Sake (Rice Wine) and 3 tbsp of sugar and stir-fry.
    🕒 03:52
11. Stir-fry until the sugar and sake bubble and thicken slightly, caramelizing. (This is the key!) This step is crucial for the dish's deliciousness.
    🕒 04:14
12. Add 3 tbsp of Soy Sauce, increase heat, and stir-fry to coat the chicken wings.
    🕒 04:41
13. Add 500ml of water and bring to a boil.
    🕒 05:25
14. Once boiling, add the tips of the cut chicken wings and the parboiled daikon radish.
    🕒 05:59
15. Cover with a lid, reduce heat to a gentle simmer, and braise for about 20 minutes.
    🕒 06:24
16. Towards the end of cooking, drizzle in 1 tsp of Soy Sauce and 2 tbsp of Sesame Oil.
    🕒 07:13
17. Transfer to a large serving dish.
    🕒 07:42
18. Garnish with snow peas (for color) and citrus peel.
    🕒 07:46
19. Sprinkle with a pinch of Sichuan Pepper just before serving.
    🕒 07:55