Instructions: Place knife at the joint of chicken wing and cut off tips.

Slice radish into 3/4-inch pieces and pare off thick outer layer. Round corners of cut-ends.

Heat salad oil in a pot. Place chicken in pot and saute over high heat until golden brown.

Drain excess grease. Add radish and continue to saute. Add enough water to cover ingredients and simmer.

When water boils, skim off foam and simmer for another 5 to 6 minutes. Turn heat low and add seasonings. Continue to simmer on low.

Boil radish greens in salted water until tender and cut into 1 1/2- to 2-inch pieces. Set aside some portion of stock from the chicken-radish pot in a bowl and soak boiled radish greens in it.

Cook chicken-radish mixture until sauce simmers down. Garnish with radish greens and serve.

This recipe yields 4 servings.

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