Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. This time, I will make it a 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 on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Sweet soy-sauce boiled vegetables with chicken is something which I’ve loved my whole life. They are fine and they look fantastic.
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To get started with this 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 can achieve that.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Take 1 chicken breast (200g), bite size cut
- Take 1 konjac (jelly-like food made from potatoes)
- Make ready 1 carrot ☆
- Prepare 1/4 kabocha ☆
- Prepare 5 cm piece lotus root ☆
- Prepare 1 burdock root ☆
- Prepare 1 onion
- Take 1 tsp hondashi
- Get 200 cc water
- Take 2 TBSP sugar
- Take 2 TBSP cooking sake
- Make ready 2 TBSP soy-sauce
- Prepare 1 TBSP mirin
Transfer to a serving bowl, garnish with with. Bring to a boil and cook until sauce is slightly reduced and thickened. 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.
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.
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). Sweet Soy Sauce - Learn to make the secret ingredient that will make your Sichuan food taste extra fragrant and authentic.
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