| Shoyu chicken is a classic Japanese dish. Shoyu is | | | | and it cooks faster than bone-in chicken. |
| quite salty and strong and if you use too much it can | | | | What you will need: |
| overpower the flavor of the dish and toughen | | | | - 2 boneless chicken breasts |
| whichever meat you are using so take care when | | | | - 2 boneless chicken thighs |
| using it. | | | | - 1/2 cup brown sugar or honey |
| The following recipe is easy to make and the bird is | | | | - 2 cups chicken broth |
| cooked in its skin to give the bird more flavor. Take it | | | | - 1/2 cup shoyu |
| off before serving if you like. You can use skinless | | | | - 1 sliver fresh ginger |
| poultry pieces to make this dish but the skin adds | | | | - 1 tablespoon sake |
| flavor so it is best to use it. This dish might not require | | | | How to make it: |
| many ingredients but it is full-flavored and perfectly | | | | Wash the poultry and pat it try. Cut the breasts in half. |
| balanced in terms of taste. You can use mirin if you do | | | | Add the sake, ginger, honey, shoyu, and broth to a |
| not have sake. Mirin is an Asian cooking wine. | | | | deep skillet and bring the mixture to a simmer. Add the |
| What is Shoyu? | | | | meat and cover the pan. Let it poach for ten minutes, |
| This ingredient is a dark brown liquid made from | | | | then turn over the pieces and poach the mixture for |
| fermented soya beans. The hard-to-digest starches, | | | | five more minutes or until the meat is done. |
| fats, and soy proteins are converted into simple fatty | | | | Arrange the chicken on a serving platter and poach |
| acids and sugars by means of either an old-fashioned | | | | the liquid for a few more minutes until it reduces a bit. |
| fermentation process or a chemical process. Shoyu is | | | | Take the skin off the bird and pour the liquid over the |
| made with wheat and soya beans, unlike tamari, which | | | | finished dish. Serve the it garnished with green onions |
| is made with soya beans only. This ingredient is used in | | | | and with some steamed white rice. |
| many Japanese recipes and you can get it in the | | | | What to Do with the Leftover Skin |
| Asian food section of most grocery stores. Keep it for | | | | You can discard the skin if you want to, else you can |
| up to a year at room temperature. | | | | make a really delicious snack by cutting it into little |
| Poultry and soy sauce dishes are very popular in | | | | pieces and frying it in a hot skillet until golden brown. |
| various Asian cuisines and most of these cuisines | | | | Drain the fried skin on a paper towel and serve it as a |
| have at least one such dish. Teriyaki marinades often | | | | garnish or snack. This is a bit like pork rinds but less |
| use a lot of shoyu but this recipe uses chicken broth to | | | | fatty. It will keep in an airtight container for a day but |
| add another flavor and to dilute it a bit. Boneless | | | | then it will start to go soggy. |
| chicken is used to make this tasty Japanese recipe | | | | |