Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare 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'm gonna make it a bit tasty. This will be really delicious.
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To get started with this particular recipe, we must first 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 can achieve it.
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.
- {Prepare 2 tbsp of ◎Soy sauce.
- {Prepare of Simmered Pork Belly Cubes (Recipe ID: 1606942).
- {Take 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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