Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken.
Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special 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 tasty. This will be really delicious.
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To get started with this particular recipe, we must prepare a few components. 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 that.
The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- {Prepare 200 grams of Chicken breast.
- {Make ready 1/2 of Daikon radish.
- {Make ready 1 of Katakuriko.
- {Get 2 tbsp of ◎Soy sauce.
- {Make ready of Simmered Pork Belly Cubes (Recipe ID: 1606942).
- {Prepare 5 tbsp of ◎Parboiling liquid.
- {Prepare 2 tbsp of ◎Simmering sauce.
Steps to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Chill the parboiling and simmering liquids. Remove the white fat that coagulates on the surface (don't discard it)..
- Cut the daikon radish into quarters and slice to 1 cm thick. Cut the chicken into bite sized pieces..
- Boil the daikon radish in water until tender (or microwave). Meanwhile, dredge the chicken with katakuriko..
- 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..
- 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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