Best 9 Chicken And Soy Sauce Recipes

SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN

Steps:

• Chicken:
• Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
• Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
• Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
• Dipping sauce and assembly:
• Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
• Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
• Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
• Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
• Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

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 SAUCE CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.
• Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.
• Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.

CHICKEN WITH VINEGAR AND SOY SAUCE

Steps:

• Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
• Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
• Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
• Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.

YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE

Steps:

• Cut chicken into one-inch pieces and place in a shallow dish.
• In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
• If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

BEER AND SOY SAUCE CHICKEN

Steps:

• In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)

Steps:

• Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.

CHICKEN AND GREEN ONION DUMPLINGS W/ BALSAMIC SOY DIPPING SAUCE

Steps:

• make the dipping sauce:.
• Combine all ingredients and allow to stand for 30 minutes.
• make the dumplings:.
• Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
• Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
• Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.

ROAST CHICKEN WITH GINGER AND SOY SAUCE

Steps:

• Wipe the chicken dry with paper towels. Place in a Romertopf, a clay pot with a tight-fitting lid, and squeeze on the juice from the lemons. Place the lemon skins inside the cavity.
• Place a slice of ginger and a garlic clove between the wing joints and between where the leg joins the chicken. Place a clove in the cavity.
• Sprinkle with soy sauce. Slice liver, heart and gizzards and place around the chicken
• Cover the Romertopf and put into a cold oven. Turn the oven to 425 degrees and roast the chicken for an hour. Take the lid off and brown for 15 minutes.