Sweet soy-sauce boiled vegetables with chicken
Sweet soy-sauce boiled vegetables with chicken

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This recipe for Korean Sweet Soy and Honey Chicken is simple and not time-consuming to make. The great thing about chicken is that it's a truly international food. This meal should taste very familiar to you, but with the addition of spices and sauces traditionally used in Korean cooking..

Sweet soy-sauce boiled vegetables with chicken is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Sweet soy-sauce boiled vegetables with chicken is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
  1. Prepare 1 chicken breast (200g), bite size cut
  2. Take 1 konjac (jelly-like food made from potatoes)
  3. Make ready 1 carrot ☆
  4. Prepare 1/4 kabocha ☆
  5. Get 5 cm piece lotus root ☆
  6. Get 1 burdock root ☆
  7. Get 1 onion
  8. Get 1 tsp hondashi
  9. Prepare 200 cc water
  10. Prepare 2 TBSP sugar
  11. Make ready 2 TBSP cooking sake
  12. Make ready 2 TBSP soy-sauce
  13. Prepare 1 TBSP mirin

Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add potatoes, water, sweet soy sauce, salt, sugar, nutmeg, and white pepper into the pot and bring to a boil. Adjust with salt and sugar as needed. Transfer to a serving bowl, garnish with with.

Instructions to make Sweet soy-sauce boiled vegetables with chicken:
  1. In a boiling water, put konjac for 3 minutes to remove the smell. After the boil, cut them to bite size by using spoon. (this way, the flavor will sink easier)
  2. Peel lotus root and cut into 1/2 inch then 1/4 shape. Put them into cold water to remove the harshness.
  3. Cut all the other vegetables into bite sizes except onion.
  4. Cut onion 1/4 because it will melt. Other root vegetables won’t melt.
  5. Cut chicken into bite sizes. Put down with paper towel to remove any water. Season with salt.
  6. In a large pan, medium-high heat, drizzle oil and sauté chicken until it’s golden brown. 5 minutes.
  7. Mix ☆vegetables into the pan. Input the ones they are hard to get sautéed like kabocha, lotus root, carrots, konjac and burdock root. The last one is onion.
  8. After it’s all mixed add water and hondashi broth. Remove any scums from the soup after boiling.
  9. Now, add sugar and cooking sake. Turn the heat to medium-low. Cover the face of the vegetables with aluminum foil. Cover with lid as well and cook for 10 minutes.
  10. Add soy sauce and cook for 7 minutes, same way as above. You should not have not much sauce left after 7 minutes. Check the pot often. If the heat is too high, you might burn it.
  11. Turn the heat to high and pour over mirin to have it shine, one minute.

Bring to a boil and cook until sauce is slightly reduced and thickened. Soy Sauce Chicken is a quintessential Chinese favorite, found hanging under heat lamps in many Soy Sauce Chicken: Recipe Instructions. Take your chicken out of the refrigerator an hour before you plan Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a. Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color. Choose from a wide range of similar scenes.

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