Chicken Soy Sauce With Onion Food

CHICKEN SOY SAUCE WITH ONION

Steps:

• Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
• Cook 10-12 minutes.
• Turn and cook 8-10 minutes longer until browned.
• Transfer chicken to a plate.
• Remove all but 1 tbsp drippings from skillet.
• Add onion.
• Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
• Return chicken to skillet; pour soy sauce and water over chicken and onions.
• Cover; simmer for 15 minutes.
• Transfer chicken to plate with slotted spoon.
• Cook sauce 1 minute more.
• Pour over top of chicken.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

SOY AND GARLIC MARINATED CHICKEN

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Steps:

• Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
• Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
• Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
• Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
• Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE

Steps:

• Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
• Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
• Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

CHICKEN AND SOY SAUCE

Steps:

• Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
• Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
• Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
• Add cucumber, water chestnuts, and red pepper and stir briefly.
• In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
• Serve immediately.

ONION SAUCE CHICKEN

Steps:

• Peel and slice onion; set aside.
• Split whole chicken breasts.
• Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
• Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
• Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
• Bake at 350°F for 1 1/4 hours.

SIMPLE SOY SAUCE CHICKEN

Steps:

• Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.

CHICKEN AND GREEN ONION DUMPLINGS W/ BALSAMIC SOY DIPPING SAUCE

Steps:

• make the dipping sauce:.
• Combine all ingredients and allow to stand for 30 minutes.
• make the dumplings:.
• Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
• Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
• Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.