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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Sweet soy-sauce boiled vegetables with chicken. You can eat lots of vegetables 👏Kabocha, burdock root, carrots, lotus root and onions🤩 Combine cilantro and remaining ingredients, stirring with a whisk. Stir in the nutmeg, kecap manis, water, and season with salt and pepper. Return chicken to pan and add the carrots.

Sweet soy-sauce boiled vegetables with chicken is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Sweet soy-sauce boiled vegetables with chicken is something that I have loved my whole life.

To begin with this particular 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 cook that.

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

Remove chicken from marinade, reserving liquid. Once the sweet potatoes are fully cooked and tender, unwrap them and slice them down the. Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. Enjoy this sweet and tangy chicken cooked with vegetables, served over rice - a hearty skillet meal.

Steps 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.

Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. Enjoy this sweet and tangy chicken cooked with vegetables, served over rice - a hearty skillet meal. In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. The Best Boiled Chicken And Vegetables Recipes on Yummly

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