Obas Shoyu Chicken Recipes

Steps:

• Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
• Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
• Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

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!

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.

Steps:

• Put the soy sauce, water, garlic, onion, and sugar in a large pot.
• Heat slowly so the sugar dissolves.
• If it is sour then add more sugar, too salty then add more water.
• If the sauce tastes good then throw in the chicken and simmer about 45 minutes.
• The liquid ingredients should thicken to a very good sauce.
• Serve over rice.

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.

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.

Steps:

• Mix sherry, water, brown sugar and soy sauce.
• Heat oil in dutch oven, fry chicken until brown.
• Sprinkle ginger and garlic on top of chicken.
• Add remaining ingredients.
• Cover and cook slowly for 1 hour or until done.
• *You could also cook it in the oven @ 325 for 1 hour.
• *If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.

Steps:

• Heat oil in large pot.
• Add chicken and cook about 2 minutes. Stirring occasionally.
• Add ginger. Continue cooking 3 minutes. Stirring occasionally.
• Add all other ingredients. In adding the sugar: add some, mix, taste; repeat if needed -- too much makes it too sweet. It should be a nice balance between the salt of the soy sauce and the sweet of the sugar. Someone once told me to put in equal amounts of sugar and soy sauce -- it was a little too sweet for me.
• Cover and simmer until done; stirring occasionally. (about 45-60 minutes).
• Remove ginger (optional).
• Serve with hot rice. (there will be lots of gravy).

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).