SOY SAUCE CICKEN
Soy sauce chicken (See Yao Gai/Si Yau Kai / 豉油鸡) is a famous Cantonese cuisine that is easy to prepare. The flavor is exceptional, achieving by using top quality premium soy sauce and poach at a sub boiling temperature.
Provided by KP Kwan
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Clean the chicken whole leg and drain.
- Measure all the ingredients in the Braising liquid section and put it into a pot.
- Saute the ingredients in the Aromatic section until it turns fragrant. Add to the braising liquid.
- Bring the braising liquid to a boil. Put the chicken into the pot and add sufficient water until it covers the chicken.
- Adjust the heat until the liquid is barely boiling. Let the chicken poach in the liquid for twenty minutes.
- After twenty minutes, switch off the stove and cover the pot with a lid. Let the braising liquid cool down slowly while keeping the chicken poaching in it.
- After fifteen minutes of poaching, remove the chicken.
Nutrition Facts : Calories 1562 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 468 milligrams cholesterol, Fat 83 grams fat, Fiber 6 grams fiber, Protein 148 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 953 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 52 grams unsaturated fat
SIMPLE SOY SAUCE CHICKEN
My boys always begged for this chicken. It literally falls off the bones and the sauce gives a rich flavor to the rice. Made with pantry staples, it's easy to throw together, too! Use low-sodium soy sauce if you're sensitive to salt. My family prefers chicken thighs but any pieces will work. Skin the chicken pieces if preferred. A zesty Italian dressing works best.
Provided by springermom
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.8 g, Cholesterol 58.4 mg, Fat 15.5 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 1059.6 mg, Sugar 3.1 g
SOY SAUCE CHICKEN
Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!
Provided by Kristen Stevens
Categories Dinner
Time 17m
Number Of Ingredients 3
Steps:
- Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
- Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 308 kcal, Sugar 1 g, Sodium 732 mg, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 44 g, Cholesterol 215 mg, UnsaturatedFat 9 g
CHINESE SOY SAUCE CHICKEN
This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.
Provided by WaterMelon
Categories Whole Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
- Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
- Remove chicken pieces from sauce and set aside in a serving platter.
- Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
- Sprinkle scallions and sesame seeds and serve with rice.
SOY CHICKEN
Found this recipe in "Six Ingredients or Less: Chicken Cookbook" It's so easy and uses ingredients that most of us always have on hand. The sauce tastes great over rice. The recipe calls for a whole chicken, but you could use bone in breasts or thighs or any combination that you would like and adjust cooking time accordingly. This is also good with pork chops.
Provided by LARavenscroft
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken, skin side down, in 9x13 baking dish.
- Combine remaining ingredients in small saucepan and place over low heat until butter is melted.
- Stir to mix well.
- Pour over chicken.
- Bake at 350 degrees for 30 minutes.
- Turn and bake 20 to 30 minutes or until done, basting occasionally.
Nutrition Facts : Calories 364.4, Fat 23.1, SaturatedFat 10.6, Cholesterol 84, Sodium 158.8, Carbohydrate 27, Sugar 26.7, Protein 12.7
SOY SAUCE CHICKEN
I use chicken thighs because that is what my family likes but you can use whatever chicken pieces you want. I always cook large amounts for leftovers or for OAMC but you can cut the recipe in half for a smaller serving amount. Enjoy!
Provided by Mainely Debbie
Categories Chicken Thigh & Leg
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients together except chicken thighs making sure sugar is dissolved.
- Pour marinade over chicken and let marinade for at least 5 hours or overnight is better.
- Bake in a 325 degree oven for about 20 minutes and then baste with drippings and then do this 2 more times until done, about 1 hour depending on your oven.
- Let rest about 10 minutes before serving.
Nutrition Facts : Calories 1327.2, Fat 92.5, SaturatedFat 26.6, Cholesterol 509.4, Sodium 1815, Carbohydrate 9.8, Fiber 0.2, Sugar 8.8, Protein 107.3
SOY SAUCE CHICKEN
This recipe is from WOK WITH YAN (Chef Stephen Yan). His Television Shows were watched by many throughout Canada and the United States. As one person from Burlington VT, stated: "I watch your show so often that I am becoming a wok-a-holic."
Provided by William Uncle Bill
Categories Sauces
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into pieces and place in a mixing bowl.
- In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
- Pour mixture over chicken, and mix to coat well.
- Let marinate for 1 hour.
- Heat WOK to medium-high, add peanut oil.
- Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
- Remove chicken from Wok and set aside.
- Remove peanut oil from Wok into a container and reserve.
- Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
- Add green onions, garlic and ginger and brown, stirring continuously.
- Return chicken to Wok and stir well with mixture.
- Add drained mushrooms and prepared sauce (see SAUCE below).
- Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
- Remove chicken from Wok and cut into smaller chunks if desired.
- Display chicken on a platter.
- Pour sauce over chicken.
- Serve with cooked rice.
- SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
- Use as noted above.
Nutrition Facts : Calories 387.4, Fat 33.3, SaturatedFat 6.3, Cholesterol 26.7, Sodium 2059.9, Carbohydrate 13.2, Fiber 1.1, Sugar 7.2, Protein 10.8
SOY SAUCE CHICKEN
Make a homemade version of soy sauce chicken (see yao gai), a classic Chinese dish. This recipe has a less labour-intensive method that you can do at home
Provided by Thy Lundkvist
Categories Dinner
Time 1h5m
Number Of Ingredients 13
Steps:
- Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
- Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
- Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
- Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
- Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
- While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.
Nutrition Facts : Calories 423 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
CHICKEN WINGS IN SOY SAUCE
Make and share this Chicken Wings in Soy Sauce recipe from Food.com.
Provided by Cookin In Texas
Categories Chicken
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
- and ginger in a large bowl.
- Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
- marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
- This may be made the day before and reserved in refrigerator, covered. Be sure to
- save some marinade to baste again when reheating in oven.
Nutrition Facts : Calories 134.9, Fat 8.6, SaturatedFat 2.3, Cholesterol 37.7, Sodium 706.7, Carbohydrate 3.8, Fiber 0.2, Sugar 3, Protein 10.3
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