SHOYU CHICKEN
Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.
Provided by The Big E
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 21.7 g, Cholesterol 114 mg, Fat 12.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 3.5 g, Sodium 1304.3 mg, Sugar 18.6 g
SHOYU CHICKEN
Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
- Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^
SHOYU CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
- Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
FIVE-SPICE SHOYU CHICKEN
My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).
Provided by ChrisMc
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
- Do not debone chicken.
- Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
- For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
- Add sauce and chicken to large saucepan of wok and bring to a simmer.
- Cook, covered, at least 30 minutes or until chicken cooked through.
- If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
- Serve warm with rice (Also makes great leftovers).
Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2
SHOYU CHICKEN WITH TERI GLAZE
Provided by Marian Burros
Categories dinner, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine soy sauce, orange juice, mirin, brown sugar, garlic, ginger and 1/2 cup water in a large skillet, and blend well. Add the cilantro and five-spice powder. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.
- Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste. Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
- Brush the chicken with the glaze. Garnish with green onions and bean sprouts.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 24 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 10 grams, Sodium 3689 milligrams, Sugar 12 grams, TransFat 0 grams
SHOYU CHICKEN
Serve this delicious Shoyu Chicken with cooked rice. Boneless chicken is topped with Hawaiian barbecue sauce for a sweet and smoky Shoyu Chicken.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken and onions in large saucepan. Add chicken; bring to boil on medium-high heat. Cover; simmer on medium-low heat 35 min. or until chicken is done (165°F), uncovering after 25 min. and stirring occasionally.
- Transfer chicken to platter, reserving sauce in pan; cover chicken to keep warm. Return sauce to boil on medium-high heat; simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally.
- Use slotted spoon to remove and discard garlic and ginger pieces from sauce. Pour sauce over chicken; top with onions.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 950 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 8 g, Protein 28 g
HAWAIIAN SHOYU CHICKEN
This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
- Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
- Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
- Glaze over the chicken. Garnish with slices of green onion.
- Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
- Serve with rice, and what the heck, mac salad! Onolicious!
Nutrition Facts : Calories 677, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3
SHOYU CHICKEN WITH CHOW MEIN
I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 20
Steps:
- Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 49 g, Cholesterol 69.3 mg, Fat 18 g, Fiber 5.2 g, Protein 37.4 g, SaturatedFat 3.9 g, Sodium 1886.2 mg, Sugar 8.7 g
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- Firstly, remove the chicken feet and clean the main body. Add all of the marinating ingredients and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.
- Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot). Add around 1 cup of chicken stock or water. Bring it to a boiling.
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