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

Name: Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Chicken breast; 1/2 Daikon radish; 1 Katakuriko; 2 tbsp ◎Soy sauce; 5 tbsp ◎Parboiling liquid; 2 tbsp ◎Simmering sauce

cookpad.japan @cookpad_jp

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

This is a recipe that uses the leftover liquids from simmered pork belly cubes, a dish I make all the time.

cookpad.japan @cookpad_jp

This is a recipe that uses the leftover liquids from simmered pork belly cubes, a dish I make all the time.

Saved

Ingredients

2 servings

200 gramsChicken breast
1/2Daikon radish
1Katakuriko
2 tbsp◎Soy sauce
Simmered Pork Belly Cubes (Recipe ID: 1606942)
5 tbsp◎Parboiling liquid
2 tbsp◎Simmering sauce

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Steps

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.