Shoyu Chicken Recipe - Cooking Index
Shoyu Chicken Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Chicken pieces |
| 1 cup | 237ml | Low-sodium soy sauce |
| 6 tablespoons | 90ml | Brown sugar |
| 1 | Dried star anise | |
| 2 teaspoons | 10ml | Fresh ginger root - crushed |
| 1 tablespoon | 15ml | Dry sherry |
| Chinese parsley - (cilantro) | ||
| Green onions - chopped | ||
| (scallions) * |
* Both ingredients are optional.
In a large pan, place chicken with soy sauce, brown sugar, star anise, ginger, sherry, and 1/2 cup water. Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce.
If you use the Chinese parsley, cook a few stalks with the chicken. Otherwise, use the green onions (scallions) fresh as a garnish.
If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve. Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving.
Makes 4 to 6 servings.
Recipe: "Favorite Island Cookery, Book 1," published by the Honpa Hongwanji Hawaii Betsuin, a Buddhist temple in Honolulu.
Source:
Janet Baker
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