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

1. 1

   Chill the parboiling and simmering liquids.

2. 2

   Remove the white fat that coagulates on the surface (don't discard it).

3. 3

   Cut the daikon radish into quarters and slice to 1 cm thick.

4. 4

   Cut the chicken into bite sized pieces.

5. 5

   Boil the daikon radish in water until tender (or microwave).

6. 6

   Meanwhile, dredge the chicken with katakuriko.

7. 7

   Heat up some of the skimmed pork fat from Step 1 in a frying pan, and stir fry the chicken.

8. 8

   When the chicken changes color, add the daikon radish and stir fry some more until lightly browned.

9. 9

   Add the ingredients and mix well.

10. 10

    Simmer over medium heat.

11. 11

    It's done when there's almost no liquid left in the pan.

* Per serving · 4 servings · Values may vary.

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