Simply put chicken wings and daikon radish in a pot and simmer to create a melt-in-your-mouth, exquisite hot pot. Adding rice thickens the broth, creating an "Addictive" Braised Chicken Wings and Daikon Hot Pot where every last drop of soup is packed with flavor. It's the perfect easy recipe for warming up in winter.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 1/3 (approx. 300g)
- Ginger 1 piece
- Chicken Wings (Drumettes) 6 pieces
- White Rice 3 tbsp
Seasonings
- Chicken Stock Powder 1 tbsp
- Shiro Dashi (White Soy Sauce Base) 1 tbsp
Steps
- Peel and cut 1/3 daikon radish (approx. 300g) into 1.5cm thick wedges.
- Peel and thinly slice 1 piece of ginger.
- Make cuts along the bone of 6 chicken wings (drumettes).
- Lightly oil a frying pan and heat over medium heat.
- Place the chicken wings in the heated pan, skin-side down, and sear until browned on both sides. (Key Step!) Browning adds aroma and enhances flavor.
- Transfer the browned chicken wings to a clay pot.
- Add the cut daikon radish, ginger, and 600ml water to the clay pot, and bring to a boil over medium-high to high heat.
- Once boiling, skim off any scum.
- After skimming, add 1 tbsp chicken stock powder, 1 tbsp shiro dashi, and 3 tbsp white rice. Stir briefly. (Key Step!) Adding rice will thicken the broth and allow the rice to absorb the flavors.
- Cover with a lid and simmer over low heat for 25 minutes. Stir the contents 2-3 times during cooking.
- The daikon radish and chicken wings should be tender, and the rice cooked and thickened. It's ready!
- Taste and adjust seasoning with salt if needed.
- Garnish with chopped scallions, if desired.
- You can also add rice and an egg to the leftover soup for a delicious "Zosui" (rice porridge).
- For a spicy kick, add Ichimi Togarashi (Japanese chili powder).
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