Recipe: Tasty Sweet soy-sauce boiled vegetables with chicken

Sweet soy-sauce boiled vegetables with chicken. Stir-Fried Prawns with Sweet Soy Sauce and BasilChristine's Recipes. Caramelized Sweet Soy Sauce Chicken Drumsticks – a.k.a. Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved.

This soy-based sauce is delightfully sweet and garlicky. Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Japchae (Korean Glass Noodles With Pork and Vegetables). You can cook Sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Sweet soy-sauce boiled vegetables with chicken

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

Sweet soy-sauce boiled vegetables with chicken step by step

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.