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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

This is a rich and delicious braised dish Use the leftover parboiling and simmering liquids from cooking pork belly cubes.

Ingredients: 2 servings

Chicken breast
200 g
Daikon radish
1/2
Katakuriko
as needed
◎Soy sauce
2 tablespoons
Simmered Pork Belly Cubes (Recipe ID: 1606942)
◎Parboiling liquid
5 tablespoons
◎Simmering sauce
2 tablespoons

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.

Story Behind this Recipe

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