Chicken Roasted With Onions And Soy Sauce Recipes

SOY SAUCE CHICKEN

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.

CHICKEN SOY SAUCE WITH ONION

Steps:

• Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
• Cook 10-12 minutes.
• Turn and cook 8-10 minutes longer until browned.
• Transfer chicken to a plate.
• Remove all but 1 tbsp drippings from skillet.
• Add onion.
• Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
• Return chicken to skillet; pour soy sauce and water over chicken and onions.
• Cover; simmer for 15 minutes.
• Transfer chicken to plate with slotted spoon.
• Cook sauce 1 minute more.
• Pour over top of chicken.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE

Steps:

• Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
• Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
• Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

SOY-ROASTED CHICKEN

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.

CHICKEN AND SOY SAUCE

Steps:

• Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
• Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
• Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
• Add cucumber, water chestnuts, and red pepper and stir briefly.
• In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
• Serve immediately.