Recipe of Delicious Sweet soy-sauce boiled vegetables with chicken

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Sweet soy-sauce boiled vegetables with chicken. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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You can cook Sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Sweet soy-sauce boiled vegetables with chicken

1. You need 1 of chicken breast (200g), bite size cut.
2. Take 1 of konjac (jelly-like food made from potatoes).
3. Make ready 1 of carrot ☆.
4. It’s 1/4 of kabocha ☆.
5. You need 5 cm piece of lotus root ☆.
6. Make ready 1 of burdock root ☆.
7. Make ready 1 of onion.
8. Make ready 1 tsp of hondashi.
9. Prepare 200 cc of water.
10. Prepare 2 TBSP of sugar.
11. Prepare 2 TBSP of cooking sake.
12. It’s 2 TBSP of soy-sauce.
13. Take 1 TBSP of mirin.

This is bana and as promised on my first video, this is the recipe i use for my chicken wings.On alot of other fried foods and even stir fried foods, even vegetables! "Chinese Chicken" with "Bok Choy" in "Sweet Soy Sauce Recipe" "China Food Recipes" [ASMR].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.

Sweet soy-sauce boiled vegetables with chicken instructions

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..

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.

Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer.Bring to a boil and cook until sauce is slightly reduced and thickened.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).