CHINESE SHOYU CHICKEN RECIPE RECIPES
HAWAIIAN SHOYU CHICKEN RECIPE - FOOD.COM
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.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
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, FatContent 38.9, SaturatedFatContent 10.4, CholesterolContent 191, SodiumContent 2568.1, CarbohydrateContent 33.8, FiberContent 1.6, SugarContent 27.9, ProteinContent 47.3
EASY CHINESE SOY SAUCE CHICKEN | CHINA SICHUAN FOOD
Easy Chinese Soy Sauce Chicken, traditional version
Provided by Elaine
Categories Main Course
Total Time 250 minutes
Prep Time 240 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 14
Steps:
- 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.
- Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not boiling. This is the key to keep the chicken tender.
- Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Cover the lid and let the chicken stay inside for 10 minutes, with no heat and covered.
- Transfer out and then cut into large bite size pieces.
- The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better.
Nutrition Facts : Calories 1161 kcal, CarbohydrateContent 31 g, ProteinContent 89 g, FatContent 69 g, SaturatedFatContent 18 g, CholesterolContent 303 mg, SodiumContent 6142 mg, FiberContent 1 g, SugarContent 18 g, ServingSize 1 serving
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