Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken. 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.
Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is something which I’ve loved my entire life. They’re nice and they look wonderful.
How to Make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken
To begin 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 that.
Ingredients
The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:
- Take 200 grams Chicken breast
- Make ready 1/2 Daikon radish
- Take 1 Katakuriko
- Get 2 tbsp ◎Soy sauce
- Get Simmered Pork Belly Cubes (Recipe ID: 1606942)
- Get 5 tbsp ◎Parboiling liquid
- Get 2 tbsp ◎Simmering sauce
Heat large pot on medium-high with a splash of vegetable oil. Once heated, add the cubed pieces of pork with the skin facing down first. Then turn the cubes of meat, cooking until they are browned. Rinse the pork, then place into a pot, covering it completely in cold water.
Instructions
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.
Bring the water to a moderate boil, and cook. Brown pork belly on all sides. Meanwhile, combine soy sauces, wine, sugar, ginger, and green onions in a large stockpot; bring to a boil, stirring to dissolve sugar. Pork belly is one of my favorite dishes to order at restaurants. The combination of the crispy fat and the juicy meat is incredible.
As simple as that Recipe of Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken
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