SOY BRAISED CHICKEN
This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken
Time 3h55m
Yield 6
Number Of Ingredients 14
Steps:
- In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
- Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
- Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
- Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.
Nutrition Facts : Calories 666.6 calories, Carbohydrate 9.9 g, Cholesterol 97.1 mg, Fat 54.5 g, Fiber 0.7 g, Protein 31.9 g, SaturatedFat 9.6 g, Sodium 1625.1 mg, Sugar 7.2 g
SLOW COOKER SOY-BRAISED CHICKEN
Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish. Found on-line from the Real Simple Site
Provided by Bonnie G 2
Categories Chicken
Time 8h10m
Yield 1 crock pot, 4 serving(s)
Number Of Ingredients 12
Steps:
- Step 1.
- In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
- Step 2.
- Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
- Step 3.
- Twenty minutes before serving, cook the rice according to the package directions.
- Step 4.
- Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
EASY CHINESE SOY-BRAISED CHICKEN
This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
Provided by blucoat
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
- Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
- Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6
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