Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. The chicken comes out flavorful with a sweet and tangy glaze.
Sweet soy-sauce boiled vegetables with chicken is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Prepare 1 chicken breast (200g), bite size cut
- Get 1 konjac (jelly-like food made from potatoes)
- Make ready 1 carrot ☆
- Get 1/4 kabocha ☆
- Make ready 5 cm piece lotus root ☆
- Take 1 burdock root ☆
- Prepare 1 onion
- Make ready 1 tsp hondashi
- Get 200 cc water
- Prepare 2 TBSP sugar
- Prepare 2 TBSP cooking sake
- Make ready 2 TBSP soy-sauce
- Prepare 1 TBSP mirin
This meal should taste very familiar to you, but with the addition of spices and sauces traditionally used in Korean cooking. 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:
- 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. Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables. Chinese Soy Sauce Chicken - Typical Cantonese recipe commonly found at Chinese BBQ Soy Sauce Chicken - dark and glossy whole chicken dunked in a soy sauce mix. Add a few hard-boiled eggs into the soy sauce mix and steep them overnight and you have some great tasting Chinese soy.
So that’s going to wrap it up for this exceptional food sweet soy-sauce boiled vegetables with chicken recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
