Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Sweet soy-sauce boiled vegetables with chicken. You can eat lots of vegetables 👏Kabocha, burdock root, carrots, lotus root and onions🤩 Sweet soy-sauce boiled vegetables with chicken. Caramelized Sweet Soy Sauce Chicken Drumsticks - a.k.a.
Sweet soy-sauce boiled vegetables with chicken is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sweet soy-sauce boiled vegetables with chicken is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Get 1 chicken breast (200g), bite size cut
- Get 1 konjac (jelly-like food made from potatoes)
- Prepare 1 carrot ☆
- Take 1/4 kabocha ☆
- Take 5 cm piece lotus root ☆
- Make ready 1 burdock root ☆
- Take 1 onion
- Make ready 1 tsp hondashi
- Take 200 cc water
- Make ready 2 TBSP sugar
- Take 2 TBSP cooking sake
- Prepare 2 TBSP soy-sauce
- Take 1 TBSP mirin
A sizzle of juicy morsels of chicken is marinated with sesame oil, ginger, garlic, soy sauce, Shaoxing wine and honey. Now for a kick of Korean flavors, it's accompanied by a hearty serving of sautéed vegetables seasoned with sweet spicy gochujang (Korean chili paste) and savory doenjang (Korean soybean paste). Sweet Soy Sauce - Learn to make the secret ingredient that will make your Sichuan food taste extra fragrant and authentic. Add soy sauce into a small sauce pan.
Steps 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.
Sweet soy-sauce boiled vegetables with chicken step by step. After the boil, cut them to bite size by using spoon. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze.
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