Best Five Spices Shoyu Chicken Recipes

Shoyu Chicken image

Provided by Kathy YL Chan

Time 30m

Number Of Ingredients 9

2 pounds skin-on, bone-in chicken thighs (about 4 pieces)
1/2 cup shoyu
1/2 cup sugar
1/2 cup water
2 tablespoons rice vinegar
3 garlic cloves, smashed
1 2-inch knob of ginger, peeled and sliced
2 stalks green onions (optional)
1 tablespoon sesame seeds (optional)

Steps:

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).
Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^

Shoyu Chicken image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 teaspoons garlic puree
1 1/2 tablespoons Worcestershire sauce
1 1/4 cups soy sauce
1 cup sugar
3 tablespoons apple cider vinegar
1/4 teaspoon freshly ground black pepper
2 ounces peeled and crushed fresh ginger
5 pounds bone-in chicken thighs
Flour slurry: (to thicken)
3 tablespoons all-purpose flour
3 tablespoons water

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.

Shoyu Chicken image

Provided by Aida Mollenkamp

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish

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.

Chinese Five-Spice Chicken image

Provided by Amanda in Adelaide

Categories Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Steps:

Place the chicken pieces in a large dish or plastic bag.
Mix the remaining ingredients and pour over the chicken.
Marinate refrigerated overnight or for 1 to 2 hours if time is short.
Transfer the chicken to a baking dish and brush with the marinade.
Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4