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Ginger-Soy Chicken Stew with Daikon and Carrots
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
  • 1 medium daikon radish, peeled and cut into half-moons
  • 3 medium carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1/4 cup soy sauce
  • 4 cups chicken broth
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion softens.
  • Pour in the soy sauce and chicken broth. Scrape the bottom of the pot to loosen any browned bits.
  • Add the daikon and carrots. Bring the mixture to a simmer.
  • Reduce heat to low, cover the pot, and cook for 25 minutes until the chicken is tender and the vegetables are soft.
  • Taste and adjust salt or pepper if needed. Remove from heat and let it rest for a few minutes before serving.
  • Ladle into bowls and top with sliced green onions.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a slightly thicker broth. The daikon releases some liquid as it cooks, so taste before adding extra salt. Leftovers keep well in the fridge for up to three days and reheat gently on the stove without the chicken drying out.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife