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40minutes
Peel the daikon radish and cut it into 1.5 cm wide ginkgo slices.
Peel the ginger and cut it into pieces.
Cut the chicken wings along the bone.
Add oil (not listed) to a frying pan and heat over medium heat.
Arrange the chicken wings with the skin side down and bake until the surface is browned.
Put 2 in a clay pot, add daikon radish, ginger and water, and heat over medium to high heat.
When it boils, add (A) and mix the whole.
Reduce heat to low, cover and simmer for 25 minutes.
・By baking the chicken wings in advance, you can finish it fragrantly.
・After adding the ingredients in step 3, remove any scum that appears.
・By adding white rice, you can thicken the broth.
・While simmering in step 3, it is a good idea to stir the mixture occasionally to prevent it from burning.
・Taste it at the end, and add a little salt if the taste is not enough.
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