How to Make Tasty 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.

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

1. Prepare 200 grams of Chicken breast.
2. You need 1/2 of Daikon radish.
3. It's 1 of Katakuriko.
4. It's 2 tbsp of ◎Soy sauce.
5. Prepare of Simmered Pork Belly Cubes (Recipe ID: 1606942).
6. Prepare 5 tbsp of ◎Parboiling liquid.
7. Prepare 2 tbsp of ◎Simmering sauce.

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

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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