Oriental Shoyu Chicken Recipes
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 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.
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- In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.
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