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

Hello everybody, I hope you’re having an incredible 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 food recipes. For mine, 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 well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my whole life.

The sauce is great to use for fried rice, as is the chicken. Turn off heat, transfer to serving bowls, and. Bring to a boil and cook until sauce is slightly reduced and thickened.

To get started 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 cook it.

The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
  1. Get 1 chicken breast (200g), bite size cut
  2. Prepare 1 konjac (jelly-like food made from potatoes)
  3. Prepare 1 carrot ☆
  4. Make ready 1/4 kabocha ☆
  5. Take 5 cm piece lotus root ☆
  6. Prepare 1 burdock root ☆
  7. Take 1 onion
  8. Take 1 tsp hondashi
  9. Prepare 200 cc water
  10. Prepare 2 TBSP sugar
  11. Take 2 TBSP cooking sake
  12. Make ready 2 TBSP soy-sauce
  13. Take 1 TBSP mirin

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. Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar. Kecap manis is widely used with satay.

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.

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. Heat over medium high heat until boiling. Add the rest of the ingredients. Stir and cook until the sugar completely dissolves and the.

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