Chicken and Daikon Soup

Instructions

1. Prepare the chicken
   Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
2. Sauté the aromatics
   In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced ginger, and sauté for another minute until fragrant.
3. Simmer the soup
   Return the chicken to the pot. Add the chicken broth, soy sauce, and bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes until the chicken is tender.
4. Add the daikon
   Remove the chicken from the pot and set aside to cool slightly. Add the daikon chunks to the broth and simmer for another 20-25 minutes until the daikon is tender but still holds its shape.
5. Shred the chicken
   While the daikon is cooking, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the pot during the last 5 minutes of cooking.
6. Finish and serve
   Stir in the rice vinegar and sesame oil. Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with sliced green onions and chopped cilantro before serving.