Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet soy-sauce boiled vegetables with chicken is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sweet soy-sauce boiled vegetables with chicken is something which I’ve loved my entire life. They are nice and they look fantastic.
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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 it.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Prepare 1 chicken breast (200g), bite size cut
- Prepare 1 konjac (jelly-like food made from potatoes)
- Prepare 1 carrot ☆
- Get 1/4 kabocha ☆
- Get 5 cm piece lotus root ☆
- Get 1 burdock root ☆
- Take 1 onion
- Take 1 tsp hondashi
- Get 200 cc water
- Make ready 2 TBSP sugar
- Make ready 2 TBSP cooking sake
- Make ready 2 TBSP soy-sauce
- Prepare 1 TBSP mirin
Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows. 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. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
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.
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.
So that’s going to wrap it up for this special food sweet soy-sauce boiled vegetables with chicken recipe. Thank you very much for your time. I’m sure you can make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
