Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken
Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
  1. Make ready Chicken breast
  2. Make ready Daikon radish
  3. Get Katakuriko
  4. Prepare ◎Soy sauce
  5. Prepare Simmered Pork Belly Cubes (Recipe ID: 1606942)
  6. Prepare ◎Parboiling liquid
  7. Prepare ◎Simmering sauce
Instructions to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
  1. Chill the parboiling and simmering liquids. Remove the white fat that coagulates on the surface (don't discard it).
  2. Cut the daikon radish into quarters and slice to 1 cm thick. Cut the chicken into bite sized pieces.
  3. Boil the daikon radish in water until tender (or microwave). Meanwhile, dredge the chicken with katakuriko.
  4. Heat up some of the skimmed pork fat from Step 1 in a frying pan, and stir fry the chicken. When the chicken changes color, add the daikon radish and stir fry some more until lightly browned.
  5. Add the ◎ ingredients and mix well. Simmer over medium heat. It's done when there's almost no liquid left in the pan.

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