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!

CHICO RAMEN WITH ROASTED CHICKEN DASHI AND SHOYU CHICKEN

Steps:

• Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls.
• Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot!
• Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire!
• Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time!
• Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids.
• Preheat oven to 500 degrees F.
• Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water.
• Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours.
• Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids.
• Preheat oven to 250 degrees F.
• Combine soy sauce and sugar and mix until sugar has dissolved. Set aside.
• Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves.
• Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen.

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 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 ^_^

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 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.

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

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.

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:

• 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).

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:

• 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.