Soysaucechicken 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:

• Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
• Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
• Remove chicken pieces from sauce and set aside in a serving platter.
• Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
• Sprinkle scallions and sesame seeds and serve with rice.

Steps:

• Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
• Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3-4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
• Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
• Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
• Heat the sauce in the wok over high heat and boil for 3-4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

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:

• Remove the legs from the chicken and remove all the surrounding skin. Cut each leg into two pieces, separating the drumstick from the thigh. Set the pieces aside. Cut the two wings from the chicken at the shoulder joints and set them aside. Pull off the skin from the chicken breasts and remove them from the carcass. Set them aside. (Freeze the chicken neck and carcass bones for use in stock; either discard the skin or make it into crackling by spreading it out on a cookie sheet and cooking it in a 400-degree oven for 20 to 25 minutes, until crisp.)
• Halve the chicken liver and place the pieces with the drumsticks, thighs, breasts, wings and gizzard in a dish. Add the oil, soy sauce and Tabasco sauce. Mix well and let it marinate until cooking time, at least three hours. (The recipe can be completed to this point up to one day ahead.)
• Transfer the drumsticks, thighs, wings and gizzard to a large nonstick skillet (reserving the marinade), and cook them, covered, over medium heat for about 12 minutes, turning the pieces occasionally so they brown uniformly on all sides. Add the chicken breasts and cook, covered, for an additional 6 to 7 minutes, turning the breasts after about 3 minutes. Remove the skillet from the heat and set the chicken aside, covered, until serving time. (Although it is preferable to cook the dish just before serving, the cooking in this step can be done up to 30 minutes before.)
• Just before serving, add the scallions, tomatoes, remainder of the marinade, water, the chicken livers, pepper and salt. Cook, covered, for 2 1/2 to 3 minutes.
• Divide the four pieces of dark meat and two wings among six plates, one piece per plate. Cut each of the breasts into three pieces and add one piece of breast meat to each plate along with a small piece of the liver. Spoon some of the tomatoes and marinade over the chicken and serve with the baked yams.

Steps:

• In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
• Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

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.