Steps

1. Tenderize 1 chicken breast (300-350g) thoroughly with a meat tenderizer and place it in a plastic bag. 【Tip!】 Making holes helps the flavor penetrate and makes the meat tender.
   🕒 06:46
2. Add 2 tbsp shio koji, 1/2 tsp chicken stock, 1 pinch salt, and 7 shakes garlic powder to the plastic bag and massage well. 【Tip!】 Shio koji and chicken stock deepen the umami, and garlic powder has less strong odor.
   🕒 08:15
3. Place the chicken breast, still in its bag, into a pot of boiling water. Turn off the heat, cover, and let stand for 40 minutes. 【Tip!】 Ensure the chicken is fully submerged in plenty of hot water. Cooking with residual heat after turning off the fire results in a moist and tender finish.
   🕒 11:53
4. After 40 minutes, remove the chicken breast and slice it, leaving a little of the cooking liquid.
   🕒 26:16
5. Arrange on a plate and drizzle with the remaining cooking liquid from the bag.
   🕒 27:37
6. (Flavor change) Drizzle with Magisco to taste, if desired.
   🕒 30:25
7. Peel 1/2 daikon radish with a peeler and cut into easy-to-eat slices. 【Tip!】 The green part of the daikon is sweet, and the white part is spicy. Since we're simmering it in cola this time, either part is fine.
   🕒 14:47
8. Thinly slice 10g ginger with the skin on.
   🕒 17:14
9. Cut off the root end of 10g garlic, crush with the flat side of a knife, peel, and slice thinly.
   🕒 17:52
10. Lightly coat a pot with a small amount of oil, place 10-12 chicken wings skin-side down, and brown them on all sides. 【Tip!】 Sautéing the chicken first renders out its fat, resulting in a lighter finish.
    🕒 18:51
11. Push the browned chicken wings to one side, add the thinly sliced garlic and ginger to the bottom of the pot, and sauté.
    🕒 22:12
12. Add the daikon radish and 500ml cola, arranging the chicken wings on top of the daikon.
    🕒 22:48
13. Add 4 tbsp soy sauce and 2 tsp chicken stock.
    🕒 24:13
14. Partially cover the pot and simmer over medium heat for 40-50 minutes. 【Tip!】 Leaving the lid slightly ajar allows it to reduce nicely, and the sugar and spices from the cola impart umami to the meat and daikon.
    🕒 24:55
15. Once reduced, sprinkle 1/4 tsp curry powder evenly over everything and mix. 【Tip!】 Adding a small amount of curry powder combines with the cola's spices, creating an explosion of aroma. Be careful not to add too much, or it will become curry-flavored.
    🕒 31:38
16. Serve on a plate and enjoy.
    🕒 32:06