Recipe tip: A cheap family recipe that’s filling but healthy!
For this recipe everyone’s served a steaming bowl of chicken broth and rice accompanied by a small bowl of a sharp, sour relish made of radish, lemon juice, soy and powdered ginger – the result is fresh, filling and fun.
It’s simple to make, kids love it and it won’t break the bank.
Daikon radish or Asian radish look like a white marrow or large carrot and are readily available in supermarkets. To help pull the skin from the chicken, use a clean, dry tea towel to improve your grip.
½ tbsp toasted sesame or sunflower oil
1 small onion, peeled and sliced
1 inch piece ginger, peeled and chopped
1-1.5kg chicken legs or thighs and drumsticks, skin removed
1 chicken stock cube
400g bean sprouts
Large daikon radish, peeled and grated
2 lemons, quartered
Bunch spring onions, finely sliced
Rice (ideally basmati) for 4
- Heat the oil in a large, heavy-based pan with a lid over a medium heat. Add the onions and allow to soften for a few minutes.
- Add the ginger, stir once or twice, then add the chicken, 1 tablespoon of soy, crumble in the stock cube and add enough water to just cover everything.
- Bring to a boil, turn down to a gentle simmer, cover with a lid and cook for about 25 minutes until the chicken is cooked through.
- While the chicken is simmering cook the rice according to the manufacturer’s instructions and then prepare the relish.
- Place grated radish, lemons and spring onions in separate bowls and place on the table along with the soy sauce and powdered ginger.
- When the chicken is just about cooked add the beansprouts to the broth and heat through for about 3 minutes.
- Serve the rice, chicken, sprouts and plenty of broth in large bowls.
- Give everybody a small, empty bowl and invite them to help themselves to a handful of radish. Add lemon juice, a pinch of ginger, a sprinkling of onions and soy to the radish to taste.
- Mix together and then eat the relish as a punchy contrast to the mild flavours of the chicken and rice.