Ingredients
1/2 Daikon radish
1 Salt and pepper
1 Plain flour
1 Butter or margarine
2 Soup stock cubes
1 White Sauce
150 ml Milk
500 ml Water
Method
Sources
📖
Recipe1M+
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
peel the daikon radish and cut into large chunks. shred the shimeji mushrooms. mix together the salt, pepper, and flour. cut the chicken into large, bite-sized chunks and coat with the flour mixture. heat the butter or margarine in a large pot, then cook the chicken (be careful not to burn it). when the chicken has turned golden brown, remove from the pot and cook the daikon radish and shimeji mushrooms. add the water and soup stock cubes. boil for a while. when the daikon radish has softened, add the cooked chicken, white sauce, and milk. season with salt and pepper. parboil the daikon radish leaves in salted water, chop them up, and garnish the stew.