Radish & Chicken stew || Daikon no Nimono || Soy sauce

If I find Chinese radish at the local market, I always cook this!
In Japan, Chinese radish is called "Daikon", available throughout the year but it is the taste of the winter season!
■ Ingredients
20cm Chinese radish (Daikon)
6-8 chicken legs
4 eggs
1 piece of ginger
Sauce
80 ml soy sauce
2 tbsp of sugar
2 tbsp of white wine (or Japanese sake)
1 tbsp of maple syrup
800 ml water
■ Instructions
1. Slice radish into 1” thick, peel them and cut in half. You will be able to get 8-12 slices.
2. Cook boiled eggs. (12 min boiling)
3. Make the sauce mixture. Add 80 ml soy sauce, 2 tbsp of sugar, 2 tbsp of white wine, and 1 tbsp of maple syrup.
4. Slice 1 piece of ginger.
5. Boil radish for 15 min on low heat.
6. Add some oil and put chickens into the pan, make them brown.
7. Add 800ml water, sauce mixture, ginger and boiled eggs (peeled).
8. Simmer over low heat for 20-30 minutes. Skim the foam from the surface if needed.
I let the pan get cool and heat it up before eating so that all the flavors have time to absorb!