Oriental Shoyu Chicken Food

HAWAIIAN SHOYU CHICKEN

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!

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:

• 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:

• 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.

SHOYU CHICKEN RECIPE

Steps:

• In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.
• Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.
• Preheat the broiler.
• In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.
• Serve the chicken with the thickened sauce and rice.

FIVE-SPICE SHOYU CHICKEN

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).

SMOTHERED SHOYU CHICKEN

Steps:

• Heat oil in large pot.
• Add chicken and cook about 2 minutes. Stirring occasionally.
• Add ginger. Continue cooking 3 minutes. Stirring occasionally.
• Add all other ingredients. In adding the sugar: add some, mix, taste; repeat if needed -- too much makes it too sweet. It should be a nice balance between the salt of the soy sauce and the sweet of the sugar. Someone once told me to put in equal amounts of sugar and soy sauce -- it was a little too sweet for me.
• Cover and simmer until done; stirring occasionally. (about 45-60 minutes).
• Remove ginger (optional).
• Serve with hot rice. (there will be lots of gravy).

HAWAIIAN SHOYU CHICKEN

Steps:

• Mix together all the ingredients in a large bowl (or large ziplock baand let marinate overnight.
• Preheat oven to 375 degrees.
• Bake in a baking pan for 30-35 minutes or until cooked through (to 165 degrees).

SHOYU CHICKEN

Steps:

• Combine soy sauce, sugar, water, garlic, ginger, and red pepper flakes in a high-sided saute pan over medium heat and stir until sugar is dissolved.
• As soon as sugar is dissolved, place chicken in the pan. The chicken can be touching but don't over-crowd the pan.
• Heat until the sauce comes to a boil and then reduce heat to a simmer.
• Simmer uncovered for 35-40 minutes, turning the chicken over half-way through. The sauce should thicken and reduce as it is cooking.
• Remove from heat. Allow chicken to rest 2-3 minutes before serving. Serve with remaining sauce (sauce will thicken more upon cooling).

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 all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
• Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
• Add the chicken to the sauce mixture and simmer for 40 minutes. You might want to turn the chicken occasionally so it gets well colored on all sides.
• Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
• Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
• Add the cornstarch to the sauce and bring to boil; simmer til it starts to thicken; Add dashed of sesame oil; Pour over the chicken. Garnish with chopped fresh Chinese parsley if desired.
• This is great with some stir fried Asian vegetables such as pea pods, sugar snap peas, diced carrots, bok choy and some sauted mushrooms.

SHOYU CHICKEN

Steps:

• Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SHOYU CHICKEN

Steps:

• 1. Mix all the sauce ingredients in a bowl and stir well.
• 2. Add the sauce ingredients in a big pot containing the chicken thighs. and boil until cooked.
• 3. Turn on the oven to broil and place cooked chicken thighs in a baking dish and brush some of the sauce from the pan you cooked chicken in over the cooked chicken and broil till it looks like how it would on an outdoor grill. Broil both sides. Or else use a grill instead of the oven.

ORIENTAL SHOYU CHICKEN

Steps:

• Line baking dish with aluminum foil.
• Remove skin from the chicken and place in dish.
• Combine remaining ingredients and pour over chicken.
• Bake uncovered at 350 turning and basting every 15 minutes.
• Bake until nicely browned and juiced run clear.