Step-by-Step Guide to Make Super Quick Homemade Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few components. You can have 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:

1. Get 200 grams Chicken breast
2. Make ready 1/2 Daikon radish
3. Make ready 1 Katakuriko
4. Make ready 2 tbsp ◎Soy sauce
5. Make ready Simmered Pork Belly Cubes (Recipe ID: 1606942)
6. Prepare 5 tbsp ◎Parboiling liquid
7. Get 2 tbsp ◎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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