Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This recipe for Korean Sweet Soy and Honey Chicken is simple and not time-consuming to make. The great thing about chicken is that it's a truly international food. This meal should taste very familiar to you, but with the addition of spices and sauces traditionally used in Korean cooking..
Sweet soy-sauce boiled vegetables with chicken is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sweet soy-sauce boiled vegetables with chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Take 1 chicken breast (200g), bite size cut
- Get 1 konjac (jelly-like food made from potatoes)
- Get 1 carrot ☆
- Make ready 1/4 kabocha ☆
- Prepare 5 cm piece lotus root ☆
- Get 1 burdock root ☆
- Get 1 onion
- Prepare 1 tsp hondashi
- Prepare 200 cc water
- Make ready 2 TBSP sugar
- Make ready 2 TBSP cooking sake
- Make ready 2 TBSP soy-sauce
- Make ready 1 TBSP mirin
Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. 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. Add potatoes, water, sweet soy sauce, salt, sugar, nutmeg, and white pepper into the pot and bring to a boil.
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.
Adjust with salt and sugar as needed. Transfer to a serving bowl, garnish with with. Bring to a boil and cook until sauce is slightly reduced and thickened. See more ideas about Soy sauce chicken, Soya sauce chicken, Chinese cooking. The chicken was braised in some watery soya sauce such that it is brownish in colour and the texture of the meat is the same as poached chicken which is juicy and flavourful.
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