Step-by-Step Guide to Prepare Any-night-of-the-week Sweet soy-sauce boiled vegetables with chicken

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sweet soy-sauce boiled vegetables with chicken is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Sweet soy-sauce boiled vegetables with chicken is something which I’ve loved my whole life.

This recipe for Korean Sweet Soy and Honey Chicken is simple and not time-consuming to make. So, if you're on the go or simply don't have much time to spare The great thing about chicken is that it's a truly international food. This meal should taste very familiar to you, but with the addition of spices and. Sweet Soy Sauce For Korean Fried Chicken Serious Eats.

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 it.

The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken:

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

Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables. Strain and reserve the soaking liquid. Taste the braising liquid and season to taste with salt.

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.

Strain and reserve the soaking liquid. Taste the braising liquid and season to taste with salt. Bring to a boil and cook until sauce is slightly reduced and thickened. Serve it with chicken and soy sauce for a late-night Shanghai-style snack. · This Chicken Stir Fry Recipe is packed with flavor includes vegetables in sweet and savory sauce. Chicken Stir Fry is way better than takeout! #chickenstirfry #stirfry #chickenrecipes.

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