Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare 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 unique. This will be really delicious.
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Sweet soy-sauce boiled vegetables with chicken is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Sweet soy-sauce boiled vegetables with chicken is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Get 1 chicken breast (200g), bite size cut
- Prepare 1 konjac (jelly-like food made from potatoes)
- Take 1 carrot ☆
- Make ready 1/4 kabocha ☆
- Make ready 5 cm piece lotus root ☆
- Take 1 burdock root ☆
- Take 1 onion
- Get 1 tsp hondashi
- Prepare 200 cc water
- Get 2 TBSP sugar
- Get 2 TBSP cooking sake
- Get 2 TBSP soy-sauce
- Prepare 1 TBSP mirin
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. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.
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.
You'll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat. 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).
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