Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Sweet soy-sauce boiled vegetables with chicken is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Sweet soy-sauce boiled vegetables with chicken is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. 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:

1. Make ready 1 chicken breast (200g), bite size cut
2. Get 1 konjac (jelly-like food made from potatoes)
3. Get 1 carrot ☆
4. Take 1/4 kabocha ☆
5. Make ready 5 cm piece lotus root ☆
6. Take 1 burdock root ☆
7. Make ready 1 onion
8. Take 1 tsp hondashi
9. Make ready 200 cc water
10. Prepare 2 TBSP sugar
11. Prepare 2 TBSP cooking sake
12. Take 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. Transfer to a serving bowl, garnish with with. Indonesian sweet soy sauce aka kecap manis is one of my most used sauces besides soy sauce and oyster sauce.

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.

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. Add soy sauce into a small sauce pan. Heat over medium high heat until boiling. Add the rest of the ingredients.

So that’s going to wrap it up for this exceptional food sweet soy-sauce boiled vegetables with chicken recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!