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

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Quick Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first 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 it.

This is a recipe that uses the leftover liquids from simmered pork belly cubes, a dish I make all the time. If you add daikon radish when you simmer the pork belly cubes, the flavor will become diluted, so adjust accordingly. If you use the cooking liquids in other recipes, adjust the seasoning if needed. Recipe by mi0921

Ingredients and spices that need to be Take to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:

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

Instructions to make 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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