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We hope you got benefit 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 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 achieve it.
The ingredients needed to cook Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Prepare 200 grams Chicken breast
- Provide 1/2 Daikon radish
- You need 1 Katakuriko
- Take 2 tbsp ◎Soy sauce
- Get Simmered Pork Belly Cubes (Recipe ID: 1606942)
- Provide 5 tbsp ◎Parboiling liquid
- Use 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.
Here is how to make Simmered Pork Belly and Daikon Radish. It can be made quickly and easily using Pork. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can find something for parties.
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