Fried Chicken Sauce

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Difficulty: Advanced
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Japanese-style savory and satisfying main that brings home-style flavor to your table
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This Japanese main features Lbs. boneless pork belly, Tbsp. vegetable oil, Milk, Fresh ginger, peeled and thinly sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Fried Chicken Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Calories: 1322.0

Description

This Japanese main features Lbs. boneless pork belly, Tbsp. vegetable oil, Milk, Fresh ginger, peeled and thinly sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. The final simmering process of sake, sweetener, then soy is very unique to Japanese cooking, creating flavor-permeated meat.
  2. While the recipe has a couple of steps, it can be completed while your doing other things.
  3. It keeps well and is even better the next day.
  4. The ginger has a high carb count of 12.95 EC&# 226;€™s.
  5. It is not include it in the final total because it is not eaten.
  6. The count will also be lower if the sauce is not eaten.
  7. Cut the pork into 1 1/2-inch cubes.
  8. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned.
  9. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.
  10. Transfer the pork to a large pot.
  11. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork.
  12. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes.
  13. Remove from the
  14. heat and suntill partially covered with a lid,
  15. let a very thin stream of cold tap water
  16. pour into the pot to
  17. cool the pork.
  18. Let the water trickle into the pork for 20 minutes.
  19. Drain the pork and remove the ginger.
  20. Return the pork to the pot and add the remaining ginger, chicken stock and sake.
  21. Bring to a boil and turn down to a simmer, partially covered with a lid.
  22. Simmer for 15 minutes.
  23. Add the Splenda and cook for 15 minutes longer.
  24. Add the soy and cook for 5 minutes.
  25. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer

Nutrition Facts

Amount Per Serving
Calories 1322.0kcal
% Daily Value *
Total Fat 73.9g114%
Saturated Fat 23.5g118%
Cholesterol 407.1mg136%
Sodium 1207.7mg51%
Total Carbohydrate 13.0g5%
Dietary Fiber 1.8g8%
Sugars 7.3g
Protein 136.8g274%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: belly, boiling, boneless, chicken, cups, dark, dashi, fresh, fried, frying, ginger, green, japanese, lbs, main, milk, oil, onions, peeled, pork
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