Sweet soy-sauce boiled vegetables with chicken. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Boil chicken until no longer pink at the bone and.
This meal should taste very familiar to you, but with the addition of spices and sauces traditionally used in Korean cooking. Cooking rice seasoned with soy sauce and boiled with chicken, and other savory vegetables and bamboo shoots. (Takikomi Gohan in Japanese). Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. You can have 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
- You need 1 of chicken breast (200g), bite size cut.
- It’s 1 of konjac (jelly-like food made from potatoes).
- You need 1 of carrot ☆.
- It’s 1/4 of kabocha ☆.
- Prepare 5 cm piece of lotus root ☆.
- Prepare 1 of burdock root ☆.
- You need 1 of onion.
- You need 1 tsp of hondashi.
- Prepare 200 cc of water.
- Prepare 2 TBSP of sugar.
- You need 2 TBSP of cooking sake.
- Prepare 2 TBSP of soy-sauce.
- Prepare 1 TBSP of mirin.
Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables. 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.
Sweet soy-sauce boiled vegetables with chicken step by step
- 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..
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