The first time I had a cooked radish, it took me a while to even figure out what I was eating because the concept was so foreign to me. Since that time, I’ve experimented with cooking radishes in a variety of ways, but I think my favorite is braising them. It soothes the bitterness while maintaining a smooth mellow flavor, and you can cook the radishes until they are soft but still have a bit of a crunch.
Lots of onion, garlic and ginger infuse great flavor, and the curry adds a nice spicy finish. I’ve also become a huge fan of deglazing my pans with wine instead of soup stock or vinegar–what a way to add another layer of flavor! I used cubed chicken here, but you could also make this recipe with cubed tofu for a great vegan meal.
White Wine & Ginger Braised Chicken & Radishes
1 Tbsp olive oil
1 onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 inch piece of ginger, peeled and minced
12-15 radishes, quartered
1/2 cup white wine (or soup stock), divided
3 boneless chicken breasts, cubed
1 tsp salt
1/2 tsp black pepper
1/2 tsp curry powder
- Heat oil in a large saucepan. Add onions and cook 5-6 minutes until soft. Add garlic and ginger and cook 5-6 minutes more.
- Add radishes, stirring to coat in onion mixture. Cook 3-4 minutes until red color begins to fade. Deglaze pan with 1/4 cup of wine. Turn heat down to low and simmer 4-5 minutes until radishes are tender.
- Turn up heat and add chicken. Once all sides are browned, add spices and remaining wine. Bring to a boil, then turn down and simmer 5-6 minutes until chicken is cooked through.
Grand total: $9.12; serves 2 + lunch the next day