Easiest Way to Cook Perfect Sweet soy-sauce boiled vegetables with chicken Recipes

Sweet soy-sauce boiled vegetables with chicken. Turn off heat, transfer to serving bowls, and. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.

The requisite soy sauce and vinegar add the sour to the sweet, and voila! Chicken breast can be very easily overcooked. Sweet Soy Sauce - Learn to make the secret ingredient that will make your Sichuan food taste extra fragrant and authentic. You can cook Sweet soy-sauce boiled vegetables with chicken using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Sweet soy-sauce boiled vegetables with chicken

1. You need 1 of chicken breast (200g), bite size cut.
2. You need 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. It's 1 of burdock root ☆.
7. It's 1 of onion.
8. You need 1 tsp of hondashi.
9. Prepare 200 cc of water.
10. Prepare 2 TBSP of sugar.
11. You need 2 TBSP of cooking sake.
12. You need 2 TBSP of soy-sauce.
13. It's 1 TBSP of mirin.

Add soy sauce into a small sauce pan. Heat over medium high heat until boiling. Add the rest of the ingredients. Stir and cook until the sugar completely dissolves and the.

Sweet soy-sauce boiled vegetables with chicken instructions

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..

Chinese Soy Sauce Chicken - Typical Cantonese recipe commonly found at Chinese BBQ Soy Sauce Chicken - dark and glossy whole chicken dunked in a soy sauce mix. Add a few hard-boiled eggs into the soy sauce mix and steep them overnight and you have some great tasting Chinese soy. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. Chinese Soy sauce egg (卤鸡蛋) is one of the most popular street foods with the famous Chinese tea eggs. And they are commonly served with The cooking method of flavoring ingredients, including root vegetables, meat and eggs with soy sauce and spices is named as "卤".