Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet soy-sauce boiled vegetables with chicken is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my whole life.
Great recipe for Sweet soy-sauce boiled vegetables with chicken. You can eat lots of vegetables 👏Kabocha, burdock root, carrots, lotus root and onions🤩 Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add extra kecap manis, if desired.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:
- Make ready 1 chicken breast (200g), bite size cut
- Take 1 konjac (jelly-like food made from potatoes)
- Make ready 1 carrot ☆
- Prepare 1/4 kabocha ☆
- Take 5 cm piece lotus root ☆
- Prepare 1 burdock root ☆
- Prepare 1 onion
- Prepare 1 tsp hondashi
- Make ready 200 cc water
- Make ready 2 TBSP sugar
- Make ready 2 TBSP cooking sake
- Get 2 TBSP soy-sauce
- Prepare 1 TBSP mirin
Sweet Potato Hash with Soft Boiled Eggs Cameron. The Best Vegetables for Eating With Chicken. Many types of vegetables pair perfectly with chicken because it naturally has a mild flavor. Spinach, sweet potatoes, broccoli and jicama are particularly beneficial for your diet.
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.
Steaming is a simple way to cook vegetables while retaining flavor, color and nutrients without adding fat or calories. See recipes for Rice seasoned with soy sauce and boiled with chicken and savory vegetables too. Next, prepare the batter and coat the chicken pieces with the batter. Finally, deep fry the crispy chicken and stir fry in the wok or skillet with some minced garlic, sweet chili sauce and lime juice. To serve, garnish and top the chicken with sesame seeds, chopped cilantro and you have a winner chicken dinner!
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