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

• 200 grams Chicken breast
• 1/2 Daikon radish
• 1 Katakuriko
• 2 tbsp Soy sauce
• 5 tbsp Parboiling liquid
• 2 tbsp Simmering sauce

1. Chill the parboiling and simmering liquids.
2. Remove the white fat that coagulates on the surface (don't discard it).
3. Cut the daikon radish into quarters and slice to 1 cm thick.
4. Cut the chicken into bite sized pieces.
5. Boil the daikon radish in water until tender (or microwave).
6. Meanwhile, dredge the chicken with katakuriko.
7. Heat up some of the skimmed pork fat from Step 1 in a frying pan, and stir fry the chicken.
8. When the chicken changes color, add the daikon radish and stir fry some more until lightly browned.
9. Add the ingredients and mix well.
10. Simmer over medium heat.
11. It's done when there's almost no liquid left in the pan.

chicken breast, radish, katakuriko, soy sauce, liquid, simmering sauce

Taken from cookpad.com/us/recipes/158729-re-using-the-cooking-liquid-from-simmered-pork-belly-cubes-braised-daikon-radish-and-chicken (may not work)