SHOYU CHICKEN
Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.
Provided by The Big E
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 21.7 g, Cholesterol 114 mg, Fat 12.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 3.5 g, Sodium 1304.3 mg, Sugar 18.6 g
HAWAIIAN SHOYU CHICKEN
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.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
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, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3
SHOYU CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
- Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
SHOYU CHICKEN
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ORIENTAL SHOYU CHICKEN
Nice baked chicken recipe where the chicken has lots of flavour and is popular with all chicken lovers. I've passed this on to many of my friends.
Provided by franrobson
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Line baking dish with aluminum foil.
- Remove skin from the chicken and place in dish.
- Combine remaining ingredients and pour over chicken.
- Bake uncovered at 350 turning and basting every 15 minutes.
- Bake until nicely browned and juiced run clear.
SHOYU CHICKEN
Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.
Provided by ElizabethKnicely
Categories Chicken Thigh & Leg
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes (optional), cayenne pepper (optional), and paprika (optional) 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 and up to overnight (the longer the better).
- 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.
Nutrition Facts : Calories 317.4, Fat 7.5, SaturatedFat 1.9, Cholesterol 157.4, Sodium 1510.2, Carbohydrate 21.1, Fiber 0.6, Sugar 18.6, Protein 40.1
SHOYU CHICKEN WITH CHOW MEIN
I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 20
Steps:
- Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 49 g, Cholesterol 69.3 mg, Fat 18 g, Fiber 5.2 g, Protein 37.4 g, SaturatedFat 3.9 g, Sodium 1886.2 mg, Sugar 8.7 g
GARLIC SHOYU CHICKEN
This came from a friend in Hawaii. It is delicious, economical and easy to make! Everyone asks for seconds. It can be adapted for cooking on the stove or oven, but the crock pot was best!
Provided by Mom of Five
Categories Chicken
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients, except chicken, in a bowl and mix.
- Place chicken in a crock pot and pour sauce on top.
- Cook on low heat for about six hours, stirring occasionally.
Nutrition Facts : Calories 361.3, Fat 5.5, SaturatedFat 1.4, Cholesterol 114.5, Sodium 3150.2, Carbohydrate 44, Fiber 0.5, Sugar 41, Protein 32.9
NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)
Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.
Provided by Hiroko Shimbo
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
- Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
- Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
- Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
- Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
FIVE-SPICE SHOYU CHICKEN
My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).
Provided by ChrisMc
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
- Do not debone chicken.
- Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
- For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
- Add sauce and chicken to large saucepan of wok and bring to a simmer.
- Cook, covered, at least 30 minutes or until chicken cooked through.
- If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
- Serve warm with rice (Also makes great leftovers).
Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2
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SHOYU CHICKEN - ONOLICIOUS HAWAIʻI
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- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
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