Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Sweet soy-sauce boiled vegetables with chicken is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Take 1 chicken breast (200g), bite size cut
- Make ready 1 konjac (jelly-like food made from potatoes)
- Get 1 carrot ☆
- Prepare 1/4 kabocha ☆
- Make ready 5 cm piece lotus root ☆
- Get 1 burdock root ☆
- Make ready 1 onion
- Get 1 tsp hondashi
- Prepare 200 cc water
- Prepare 2 TBSP sugar
- Make ready 2 TBSP cooking sake
- Prepare 2 TBSP soy-sauce
- Make ready 1 TBSP mirin
This is bana and as promised on my first video, this is the recipe i use for my chicken wings. On alot of other fried foods and even stir fried foods, even vegetables! "Chinese Chicken" with "Bok Choy" in "Sweet Soy Sauce Recipe" "China Food Recipes" [ASMR]. 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.
Instructions to make Sweet soy-sauce boiled vegetables with chicken:
- 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)
- Peel lotus root and cut into 1/2 inch then 1/4 shape. Put them into cold water to remove the harshness.
- Cut all the other vegetables into bite sizes except onion.
- Cut onion 1/4 because it will melt. Other root vegetables won’t melt.
- Cut chicken into bite sizes. Put down with paper towel to remove any water. Season with salt.
- In a large pan, medium-high heat, drizzle oil and sauté chicken until it’s golden brown. 5 minutes.
- 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.
- After it’s all mixed add water and hondashi broth. Remove any scums from the soup after boiling.
- 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.
- 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.
- Turn the heat to high and pour over mirin to have it shine, one minute.
Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Bring to a boil and cook until sauce is slightly reduced and thickened. Stir into the boiling mixture; cook until thick and no Nutritional Information. Indonesian sweet soy sauce aka kecap manis is one of my most used sauces besides soy sauce and oyster sauce. Stir fry, noodles, fried rice…and believe it or not, my own concoction of Chinese stew (may share in another time).
So that’s going to wrap this up with this exceptional food sweet soy-sauce boiled vegetables with chicken recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
