Braised Chicken and Pork Stir Fry

Red braised chicken is delicious. But like many braised things, it is infinitely better the second day. This recipe is designed to take care of that delicious, second-day braised chockey for you. 

I kept the ingredients simple and minimal to let each one shine individually. I left out any kind of sauce, since the pork and chicken flavor everything well enough. The secret to having this taste as good as it did it to use only the oil left over from braising the chicken. That way it adds an extra dimension of flavor and you're not wasting that delicious oil. You can prepare this dish all in one day like I did, or use leftover braised chicken, it's up to you. 

To make this dish you'll need: 

1/2 lbs red braised chicken, chilled in the refrigerator for a few hours or overnight. 

1 piece of Cured Chinese Pork Belly, thinly sliced 

2 cloves garlic, minced

2 inch piece of ginger, minced

2 scallions, white parts only, thinly sliced

1 shallot, chopped

4 radishes, cut into matchsticks. 

4 water chestnuts, cut into rounds

Start by prepping everything. When you stir-fry, things cook in seconds, and can burn in a minute, so you need to have everything prepped before you start. 

Add a bit of the oil from the red braised chicken to the wok, then add the pork belly.  you don't need a lot of oil, just some to get the pork started since it has a lot of fat that will render as it cooks. 

After the pork cooks for about a minute, add the garlic, ginger, and scallions. Stir-fry them in the rendered pork fat until fragrant, about 30 seconds. 

Add the chopped radish and shallot and cook for 45 seconds, tossing it with the oil. 

Add the water chestnuts and chicken and cook until it's just heated through, then transfer to a bowl and top with scallions. 

Prep: 15 minutes 

Cook: 5 minutes