Directions

To Prep

1. Prepare your daikon by cutting it in half lengthwise, then cutting them into 3 cm slices.
2. Then add the daikon to a pot of water over medium heat and let the water simmer with the daikon for about 10 minutes. Drain and set aside.

To Cook

1. Start boiling some water in a pot, and when it is at a rolling boil, add the chicken to the pot. Parboil for 2-3 min or until skin and flesh turns pale. Drain the chicken and soak in cold water to stop the cooking. Drain again and pat dry with some kitchen towels.
2. Place your kelp at the bottom of a deep pan or saucepan. Then place the chicken, radish and chilli on top. Add 500ml of water, the mirin and soy sauce to the pan.
3. Bring the broth to a boil over medium heat, and then reduce the heat to low before adding the spring onions.
4. Allow the broth to gently simmer while skimming off any scum that rises to the top. Do this for 30 minutes.
5. Before the chicken is done, cook the broccoli by boiling or steaming until done.
6. Transfer the chicken, daikon and broccoli to a bowl. Strain the broth to remove the kelp and spring onions and pour the broth over the chicken, daikon and broccoli then serve.