Eikos Shoyu Chicken Food

SHOYU CHICKEN

Steps:

• Heat oil slightly in wok.
• Add garlic and ginger and stir until light brown.
• Add chicken pieces and fry until lightly browned.
• Add sugar and cook until sugar is melted.
• Add shoyu and wine.
• Bring mixture to boil.
• Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.

SHOYU CHICKEN

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.

SHOYU CHICKEN

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

Steps:

• combine everything but the chicken and stir until sugar is dissolved.
• Once sugar is dissolved, add chicken and put in hot pot on stove.
• Cook for one hour, stirring occasionally.
• serve over rice with vegetable side (corn niblets best).

EIKO'S SHOYU CHICKEN

Steps:

• Mix sherry, water, brown sugar and soy sauce.
• Heat oil in dutch oven, fry chicken until brown.
• Sprinkle ginger and garlic on top of chicken.
• Add remaining ingredients.
• Cover and cook slowly for 1 hour or until done.
• *You could also cook it in the oven @ 325 for 1 hour.
• *If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.

SHOYU CHICKEN

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.

SHOYU CHICKEN

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes (optional), cayenne pepper (optional), and paprika (optional) 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 and up to overnight (the longer the better).
• 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.