Chicken Breast with Daikon

Chicken Breast with Daikon


Really tasty delicacy. Serve with rice, sprinkled with fresh eventually dried chives.


No. of servings


Ready in

40 min.





chicken breasts1.1lb500grams
chicken egg4pcs4pieces
ground black pepper0.25tsp¼teaspoon
ground red paprika0.5tsp½teaspoon
parboiled long grain rice7oz200grams
pumpkin oil2tbsp2tablespoon
sunflower oil2tbsp2tablespoon
white radish1.1lb500grams

1. Prearation of meat

chicken breasts 1.1 lb (500 g)  salt 2 tsp  ground red paprika 0.5 tsp  ground black pepper 0.25 tsp  sunflower oil 2 tbsp  water 6.75 tbsp (100 ml)

Cut the chicken breasts into the smaller pieces. Heat the oil in a wok, add meat and sauté until shrunken. Add salt and spices, pour in a water and steam under the lid for 25 minutes.

Prearation of meat

2. Daikon

white radish 1.1 lb (500 g)

Trim the daikon and grate through a coarse grinder into the strips.



Add into the meat and steam all together under the lid for further 10-15 minutes.


chicken egg 4 pcs

Whisk the egg and pour into the daikon with meat.


Blend until the eggs shrink.

6. Saffron rice

parboiled long grain rice 7 oz (200 g)  pumpkin oil 2 tbsp  saffron 0.5 tsp  salt 0.5 tsp  water

You can serve the chicken breasts and daikon with different kind of rice. However it tastes best with saffron rice. Prepare it as follow. Rinse the rice under the running water. Put the oil into a saucepan (pumpkin oil - rice will gain darker color), slightly heat up, add rice and saute for 2-3 minutes. Add saffron and salt, blend and pour in a hot water about 1,5 cm above the rice (you can mix the water with white wine). Cook under the lid until soften. Rice is slightly spicy.

Saffron rice

Bon appetit!


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