Soy Simmered Chicken Food

CHICKEN SIMMERED IN SOY AND STAR ANISE

Steps:

• Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil.
• Add the chicken and cook for 6-7 minutes on each side or until cooked through.
• Add the greens to the pan and cook for 2 minutes or until tender.
• Place chicken and greens on serving plates and spoon over pan juices as sauce.
• Serve with steamed rice.

SOY SIMMERED CHICKEN

Steps:

• Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
• Add the chicken and cook for 6-7 minutes each side or until cooked through.
• Serve on plates with the sauce from the pan, with steamed greens and rice.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.

SOY SAUCE CHICKEN

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.

SOY CHICKEN

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.

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

SIMMERED CHICKEN

Steps:

• Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
• Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
• Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
• Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.