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We hope you got insight from reading it, now let’s go back to re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken recipe. 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 do that.
The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Provide 200 grams Chicken breast
- Prepare 1/2 Daikon radish
- Prepare 1 Katakuriko
- Use 2 tbsp ◎Soy sauce
- Get Simmered Pork Belly Cubes (Recipe ID: 1606942)
- Prepare 5 tbsp ◎Parboiling liquid
- Provide 2 tbsp ◎Simmering sauce
Instructions 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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