Chicken With Spices And Soy Sauce Recipes

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

Steps:

• Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

Steps:

• Place the prepared chicken pieces in a large pan with one of the sliced onions. Pour over enough water to just cover. Bring to the boil and then reduce the heat and allow to simmer gently for about 20 minutes.
• Grind the remaining onions with the garlic and chillies to a fine paste in a food processor or with a pestle and mortar. Heat a little of the oil in a wok or frying pan and cook the paste to bring out the flavour. Do not allow the paste to brown.
• When the chicken has cooked for 20 minutes, lift out of the stock and into they spicy mixture. Toss everything together over a fairly high heat so that the spices permeate the chicken pieces. Reserve 300ml of the chicken stock to add to the pan later.
• Stir in the nutmeg and cloves. Strain the tamarind and add the tamarind juice and the soy sauce to the chicken. Cook for a further 2 - 3 minutes, then add the reserved stock. Taste and adjust the seasoning to taste and cook, uncovered for a further 25 - 35 minutes, or until the chicken pieces are tender.
• Transfer the chicken to a bowl, topped with the shredded green and red chillies, and serve with plain boiled rice.
• Tip: Day soy sauce is thicker and more salty than light. Adding the dark variety will give a deeper colour to the chicken.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
• For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
• For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
• For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
• Carve the chicken tableside and serve the salsa on the side.

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.

Steps:

• Cut chicken into pieces and place in a mixing bowl.
• In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
• Pour mixture over chicken, and mix to coat well.
• Let marinate for 1 hour.
• Heat WOK to medium-high, add peanut oil.
• Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
• Remove chicken from Wok and set aside.
• Remove peanut oil from Wok into a container and reserve.
• Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
• Add green onions, garlic and ginger and brown, stirring continuously.
• Return chicken to Wok and stir well with mixture.
• Add drained mushrooms and prepared sauce (see SAUCE below).
• Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
• Remove chicken from Wok and cut into smaller chunks if desired.
• Display chicken on a platter.
• Pour sauce over chicken.
• Serve with cooked rice.
• SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
• Use as noted above.