Stewed Chicken Wings with Radish

A dish of chicken wings and radish sounds appetizing, so I've decided to adapt this Japanese recipe from Just One Cookbook, and instead of using slow cooker I fry the ingredients in a wok, after which I transfer it into a claypot for stewing.

Ingredients:

1/2 medium size radish (peel and slice into 1/2" thick)

1 knob ginger (peel and thinly sliced)

1 tbsp cooking oil

5 chicken wings (rinse and cut into two sections)

enough water (for cooking)

2 hard boiled eggs (peeled)

Seasonings:

3 tbsp sake

2 tbsp mirin

3 tbsp light soy sauce

1 tbsp sugar (to taste)

Methods:

1. In a heated wok, add oil and brown the chicken wings thoroughly.
2. Add in ginger slices and radish, stir, then add in water, seasonings and stir until well combined. (I prefer adding part of the sugar first, taste and add more if needed according to your desired liking)
3. Transfer the dish into a claypot, add in the eggs and stew using medium heat till cooked.  While stewing, constantly check on the water and give it a stir to ensure that all the ingredients are cooked through and evenly coated with the seasonings.
4. Serve with freshly cooked rice.

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