Tebasaki to Daikon no shoyu ni

This is fusion of Japanese and Chinese cooking.  Turnip is vegetable of winter in Japan.  It becomes very juicy in this season, however it's slightly bitter so it's better to blanch in boiling water with tea spoon of rice first.  I cooked chicken wings with turnips first with chinese stock, chinese wine, blown sugar and chinese soya sauce, star anis first, then added carrots later.

「鶏手羽先と大根の醤油煮」これは中華風の煮物。大根は一度米のとぎ汁で湯がいて苦みを取る。中華だし、紹興酒、黒糖、醤油、八角、乾燥椎茸を煮立てた煮汁に大根と鶏肉を入れて柔らかく煮る。人参は煮崩れるので後半で投入する。