The sweet white radish is braised with red radish and chicken breast. The salty soup mixed with rice is super delicious. The red and white radish that is cooked till the flavor is more popular than the chicken. This is the dish for dinner. That's it

Ingredients

Chicken breast 200g carrots (small to medium) 2 white radish 1 onion 1 ginger slice 6 slices garlic 6 cloves green garlic 2 sticks 5 tablespoons soy sauce Appropriate amount of water and appropriate amount of bitter camellia oil

Method

1

Cut the chicken breast into large dices, peel the carrots and cut into hob cubes, peel and cut the white radish into large pieces Dice, peel the onion, cut into 8 equal pieces, slice the ginger, peel the garlic, cut the green garlic into diagonal slices and set aside

2

Saute the ginger slices in a pan until fragrant, then add Sauté the onions until fragrant, then add the chicken breasts and stir-fry until all sides change color, remove the chicken breasts and set aside. Add garlic, red and white radish and stir-fry evenly, add soy sauce and stir-fry evenly, then add an appropriate amount of water (slightly cover the ingredients), cover and bring to a boil over medium heat, then reduce to medium-low heat and simmer for about 30 minutes

3

Open the lid and stir-fry to make sure the radish is cooked and flavorful. If the soup is too dry, add an appropriate amount of water and adjust the saltiness. Pour in the chicken breast and stir-fry. Cook for about 5 minutes until the meat is cooked. Stir in the green garlic before serving

4

Serve