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Cantonese Shoyu Chicken

Another take on an island favorite - Shoyu chicken but with a Cantonese or Chinese twist. Shoyu chicken recipes have evolved over the years with everything added and with every variation of shoyu chicken that you could possibly think of.  Here is another rendition of shoyu chicken for you to try.


Posted By: C. Chang
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Prep Time: 10 | Cook Time: 60 | Ready In: 70
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Cantonese Shoyu Chicken

  • 3 tablespoons oil
  • 3 tablespoons sugar
  • 1 whole chicken
  • 6 cups water
  • 5 tablespoons thick dark Aloha shoyu
  • Large walnut-sized knob of ginger, bruised
  • 3/4 teaspoon five spice powder
  • 1 teaspoon salt
  • 3 tablespoons sesame oil

Order Family-Style Meals at the Hali'imaile General Store

 


Cooking Process:

 

Heat the oil and sugar wok over medium heat, stirring constantly. When the sugar has carmelized, add the chicken and roll it around in the caramel to coat.

Add the water, soy sauce, ginger, five spice powder and salt. Bring to a boil. Reduce the heat to low and simmer gently, covered, for 45–50 minutes, turning the chicken once, or until the chicken is tender but not falling apart. Turn off the heat and let the chicken sit in the hot liquid, covered, for another 10 minutes.

Gently lift out the chicken and transfer to a chopping board. Serve in parts or cut into thin slices.

Add the sesame oil to the sauce and reduce over high heat until slightly thickened, 6–8 minutes. Drizzle a little sauce over the chicken and serve any extra on the side.

 

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