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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Sweet soy-sauce boiled vegetables with chicken is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sweet soy-sauce boiled vegetables with chicken is something that I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we have to prepare a few components. 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:
  1. Get 1 chicken breast (200g), bite size cut
  2. Make ready 1 konjac (jelly-like food made from potatoes)
  3. Take 1 carrot ☆
  4. Take 1/4 kabocha ☆
  5. Prepare 5 cm piece lotus root ☆
  6. Get 1 burdock root ☆
  7. Take 1 onion
  8. Take 1 tsp hondashi
  9. Make ready 200 cc water
  10. Take 2 TBSP sugar
  11. Get 2 TBSP cooking sake
  12. Get 2 TBSP soy-sauce
  13. Prepare 1 TBSP mirin

Place chicken in stock pot and bring to a boil. Cooking rice seasoned with soy sauce and boiled with chicken, and other savory vegetables and bamboo shoots. (Takikomi Gohan in Japanese). Soy Sauce Chicken is a quintessential Chinese favorite, found hanging under heat lamps in many Soy Sauce Chicken: Recipe Instructions. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer.

Steps 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.

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. Jjimdak is chicken boiled in a sweetened soy sauce, along with vegetables and noodles. One of Korea's favorite chicken dishes!

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