SOY SAUCE BROTH RECIPES

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SOY SAUCE SUBSTITUTE RECIPE | ALLRECIPES



Soy Sauce Substitute Recipe | Allrecipes image

Allergic to soy or wheat? Here is a great substitute for soy sauce.

Provided by John

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 7

4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1?½ cups water

Steps:

  • In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Nutrition Facts : Calories 4.2 calories, CarbohydrateContent 0.7 g, CholesterolContent 0.1 mg, FatContent 0.1 g, ProteinContent 0.2 g, SodiumContent 166.2 mg, SugarContent 0.5 g

SOY-SAUCE-AND-HONEY-GLAZED TURKEY RECIPE - JOANNE CHANG ...



Soy-Sauce-and-Honey-Glazed Turkey Recipe - Joanne Chang ... image

"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Turkeys

Provided by Joanne Chang

Total Time 6 hours 45 minutes

Yield 12

Number Of Ingredients 12

2 cups soy sauce
1 cup honey
1/4 cup toasted sesame oil
1/2 cup thinly sliced fresh ginger
One 14- to 16-pound turkey
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 1/2 teaspoons Chinese five-spice powder
6 scallions, cut into 2-inch lengths
2 cups chicken stock or low-sodium broth
4 tablespoons unsalted butter, softened
3/4 cup all-purpose flour

Steps:

  • In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
  • Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
  • Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
  • Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
  • Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
  • In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

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