Easiest Way to Prepare Award-winning Sweet soy-sauce boiled vegetables with chicken

Sweet soy-sauce boiled vegetables with chicken.

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, sweet soy-sauce boiled vegetables with chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sweet soy-sauce boiled vegetables with chicken is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Sweet soy-sauce boiled vegetables with chicken is something that I've loved my whole life. They're nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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:

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

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..

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