Chinese Shoyu Chicken Recipes

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SHOYU CHICKEN



Shoyu Chicken image

Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.

Provided by Kathy YL Chan

Categories     Hawaii Recipes

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 ^_^

HAWAIIAN SHOYU CHICKEN



Hawaiian Shoyu Chicken image

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

1 lb chicken thigh, bone in, skin on
1 cup chicken broth
1/4 cup and 2 tblsp soy sauce (Hawaiian Shoyu)
1/4 cup brown sugar
4 garlic cloves, peeled and smashed
3 inches piece ginger, sliced 1/8 to 1/16 inch thick
1 tablespoon cornstarch dissolved in 1-2 tablespoons water, to make a slurry
1 -2 green onion (to garnish)
1 tablespoon toasted sesame seeds (to garnish)

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



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



Shoyu Chicken image

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

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
5 pounds skinless chicken thighs

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

CHINESE SHOYU CHICKEN



CHINESE SHOYU CHICKEN image

Categories     Chicken

Yield 4 to 6 servings

Number Of Ingredients 15

3 to 4 lbs. frying chicken
1 T. oil
2 stalks onion
Marinade:
1 T. thick shoyu
1 tsp. hoisin sauce
1 1/2 tsp. salt
1 clove garlic, crushed
1 inch piece fresh ginger, grated
Sauce:
1 cup chicken broth
1 tsp. oyster sauce
1 tsp. salt
1 tsp. shoyu
2 T. cornstarch mixed with 2 T. water

Steps:

  • Rinse chicken and pat dry. Rub marinade inside and outside of chicken. Let stand for 30 minutes. In a large pot, heat oil on medium high heat and brown chicken on all sides. Lower heat and place green onion stalks inside the chicken cavity. Cover the pot and cook on low heat for 1/2 to 1 hour, or until done. Remove chicken and let stand for 10 minutes before cutting. Cut chicken and place on a serving dish. Mix together chicken broth, oyster sauce, salt and shoyu in the same pot used to cook chicken; boil briskly. Stir cornstarch mixture into the gravy in the pot and cook until thick. Pour sauce over chicken.

FIVE-SPICE SHOYU CHICKEN



Five-spice Shoyu Chicken image

My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).

Provided by ChrisMc

Categories     Whole Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs whole chickens (or chicken thighs)
2 cups teriyaki sauce (I use a simple sauce like Teriyaki Sauce, Teriyaki Glaze Sauce)
2 tablespoons Chinese five spice powder
1 tablespoon minced cilantro
1 tablespoon sesame oil
3 tablespoons red wine
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
  • Do not debone chicken.
  • Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
  • For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
  • Add sauce and chicken to large saucepan of wok and bring to a simmer.
  • Cook, covered, at least 30 minutes or until chicken cooked through.
  • If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
  • Serve warm with rice (Also makes great leftovers).

Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2

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