Easy Shoyu Chicken
From the kitchen of Matthew J. Shim
2.5 to 5 lbs "quick-frozen" chicken (wings, drumettes or breast tenders) - rinsed/de-iced
2 tsp dry ground ginger (or 2 tsp fresh ginger root - peeled and finely chopped)
1 tsp dry minced garlic (or 8 fresh cloves garlic - crushed)
1 cup shoyu (soy sauce) -- Aloha brand shoyu is best. Kikkoman is ok. La Choy is too salty.
2 tbsp vegetable oil
1 tsp Chinese five spice **
7 tbsp dark brown sugar
Combine sauce ingredients in a large pot. Bring sauce to a boil. Add chicken. Bring to a second boil then simmer on low for 45-60 minutes. Serve with rice.
**Chinese five spice is available at many supermarkets, but make sure it is "true" five spice (star anise, cloves, cinnamon, fennel, pepper). Some manufacturers add ginger and other spices.
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Last update: 01 Jan 2001
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