In a small bowl whisk together cornstarch and water. A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze.
Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, sweet soy-sauce boiled vegetables with chicken. One of my favorites food recipes. This time, I will 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 favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Sweet soy-sauce boiled vegetables with chicken is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sweet soy-sauce boiled vegetables with chicken :
- Prepare 1 of chicken breast (200g), bite size cut.
- Make ready 1 of konjac (jelly-like food made from potatoes).
- Get 1 of carrot ☆.
- Prepare 1/4 of kabocha ☆.
- Get 5 cm piece of lotus root ☆.
- Take 1 of burdock root ☆.
- Take 1 of onion.
- Take 1 tsp of hondashi.
- Prepare 200 cc of water.
- Take 2 TBSP of sugar.
- Get 2 TBSP of cooking sake.
- Make ready 2 TBSP of soy-sauce.
- Prepare 1 TBSP of mirin.
Once the sweet potatoes are fully cooked and tender, unwrap them and slice them down the. Enjoy this sweet and tangy chicken cooked with vegetables, served over rice – a hearty skillet meal. Steaming is a simple way to cook vegetables while retaining flavor, color and nutrients without adding fat or calories. While steamed vegetables don't require sauce to make them taste good, a flavorful sauce complements the flavor and makes the vegetables even better.
Instructions 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..
First, cut the chicken into pieces. 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! Season lightly with sea salt if needed.
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