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

Hey everyone, I hope you are having an amazing day today. 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 food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet soy-sauce boiled vegetables with chicken is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my entire life.

Caramelized Sweet Soy Sauce Chicken Drumsticks - a.k.a. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.

To begin with this particular 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 can achieve it.

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

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. Remove the chicken from the bag and place it on the grill (skin-side down if using skin-on), cover the. Chinese Soy Sauce Chicken - Typical Cantonese recipe commonly found at Chinese BBQ Soy Sauce Chicken - dark and glossy whole chicken dunked in a soy sauce mix.

Instructions 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.

Add a few hard-boiled eggs into the soy sauce mix and steep them overnight and you have some great tasting Chinese soy. 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. 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). Soy sauce - I like to use reduced sodium soy sauce.

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