Recipepapa.com

Chicken in Shoyu Sauce Dip

Bman2012 — Thu, 02 Sep 2010 19:52:19 +0000

This recipe may seem like another shoyu chicken recipe but if you look closely it is really a fried chicken recipe with two types of shoyu dipping sauces. To be considered shoyu chicken, the chicken must first be marinated in the shoyu sauce then cooked either with or without the marinade. But to some that still does not matter and as far as they are concerned this is in fact a shoyu chicken recipe. Anyway Chicken in Shoyu Sauce Dip is a great pupu/appetizer and breeze to make.

Chicken in Shoyu Sauce Dip

8-10 servings:
5 lb chicken wings/small thighs
Flour

Coat chicken with flour. Fry in oil. Drain chicken. Dip chicken in following sauce:

Sauce No. 1

½ c. shoyu
6 T. sugar
1 garlic, grated
2 chili peppers, finely minced
1 stock green onion, finely minced
1 T. sake

Sauce No. 2

½ c. shoyu
½ c. sugar
1 tsp. chili powder
½ tsp. garlic powder
¼ tsp. MSG

Chicken Adobo

Bman2012 — Thu, 02 Sep 2010 19:26:17 +0000

Adobo is Spanish for sauce, seasoning, or marinade used in Latin America, South West U.S. – style, and Filipino cooking. In Hawaii the Filipino population is large so we can’t forget about Filipino food. What better way to start the Filipino Food Category in Recipepapa.com than with Chicken Adobo.

Chicken Adobo

3 lb. chicken thighs
½ c. vinegar
¼ c. soy sauce
3 cloves garlic, crushed
¼ tsp salt
¼ tsp pepper
1 bay leaf

In large sauce pot, combine all ingredients. Cover and let stand for 1-3 hours. Bring to a boil; lower heat and simmer for 30 minutes. Uncover and simmer 15 more minutes or until liquid evaporates and chicken is slightly browned.

Shoyu Chicken Recipe Number 6

Bman2012 — Thu, 02 Sep 2010 19:16:40 +0000

This is the baked version of shoyu chicken and Shoyu Chicken Recipe Number 6.

Shoyu Chicken Recipe Number 6

Bake: 325
Time: 1 hour
4-6 servings

8 Broiler-fryer chicken thighs

Sauce:
1 tsp. MSG
¼ c. corn oil
¼ c. shoyu
¼ c. sugar
1 clove garlic, crushed
½ tsp grated ginger

Mix together sauce ingredients. Place chicken thighs in pan, pour sauce over chicken and bake, turning chicken twice during baking. Skim fat from sauce, if desired. Serve sauce with chicken.

Mochiko Chicken Recipe Number 2

Bman2012 — Thu, 02 Sep 2010 19:11:04 +0000

Here is another recipe for Mochiko Chicken. You can never have too many recipes for Mochiko Chicken. However if you find one you really like, I would probably stick with that one. This recipe is for those that did not like the first Mochiko Chicken recipe.

Mochiko Chicken Recipe Number 2

2 lb. chicken, cut into bite sized morsels
4 T. mochiko flour
4 T. corn starch
4 T. sugar
5 T. soy sauce
½ tsp. salt
¼ c. chopped green onions
2 beaten eggs
2 cloves garlic, minced
oil for frying

Mix all ingredients in a large bowl and add chicken. Mix well and marinate chicken overnight. Fry chicken in oil until golden brown. Drain chicken on paper towel or newspaper.

Candlelight Wings

Bman2012 — Thu, 02 Sep 2010 19:04:04 +0000

Candlelight Wings are essentially shoyu chicken wings. How they ever came up with the name is beyond me. Regardless of the name, Candlelight Wings taste good and are easy to make. When you think about it, that is all that really matters.

Candlelight Wings

3 lbs. chicken wings
½ c. shoyu
1 T. ginger, minced
1 T. garlic, chopped
¼ c. brown sugar
1 T. cornstarch
¼ c. tabasco sauce
1 cube butter

Deep fry chicken wings untiul crisp. While they are cooking, combine the other ingredients, mixing the cornstarch with a small amount of water until smooth first. Cook at a slow simmer until it begins to thicken. When the wings are done and drained, toss together with the sauce in a large bowl and serve immediately with ice cold beer.

Chicken Kebabs

Bman2012 — Thu, 02 Sep 2010 18:43:11 +0000

The word shish is Turkish in origin and means skewer. Kebab is the Persian word for grilled or fried meat. So shish kebab is grilled meat on a skewer. For this dish make sure to save marinade which you will use to pour over the kebabs once they are done. Also don’t forget to heat up the marinade before pouring over the cooked kebabs because your raw chicken was previously sitting in it. Better yet make two batches of marinades so you can use the second unused batch for the post coaking soak.

Chicken Kebabs

2 chicken breasts, skinned and boned
½ c. vegetable oil
¼ c. shoyu
2 T. vinegar
1 T. honey
1 clove garlic, crushed
½ lb button mushrooms

Cut the breast into 1-inch square pieces. Combine the oil, shoyu, vinegar, honey and garlic. Marinate the chicken and mushrooms overnight. Drain. Place the chicken pieces and mushrooms alternately on bamboo skewers. Broil 4 inches from the heat, about 4 minutes on each side. Heat remaining marinade and pour over kebabs

Moist Baked Chicken

Bman2012 — Thu, 02 Sep 2010 18:24:06 +0000

Zesty Italian Dressing Mix can be used to prepare all sorts of dishes. Moist Baked Chicken happens to be one of them. This recipe is good for the busy moms and dads without a lot of time on their hands.

Moist Baked Chicken

1 lb chicken thighs
1 pkg Zesty Italian Dressing Mix
½ c. mayonnaise
cornflakes

Combine chicken, dressing mix and mayonnaise, mix well. Coat chicken pieces with crumbs. Place in pan sprayed with vegetable oil or greased well. Bake at 350 degrees for 30-40 minutes.

Mochiko Chicken

Bman2012 — Wed, 01 Sep 2010 16:30:14 +0000

Mochiko Chicken is a sweet and savory Japanese chicken dish that is easy to make and will be a sure winner with the kids. Actually we don’t know anyone who does not like Mochiko Chicken. Be sure to get Mochiko Sweet Rice Flour for this recipe otherwise it won’t be Mochiko Chicken.

Mochiko Chicken

3 ½ lbs. chicken wings/boneless chicken
4 T. flour
4 T. cornstarch
4 T. Mochiko
2 cloves garlic, chopped
1 T. salt
5 tsp. shoyu
2 eggs beaten
2 T. green onions, chopped
oil for frying

Combine all ingredients except for chicken and mix well. Add chicken and mix well. Soak for at least 2 hours. Better yet soak overnite. Mix chicken every now and then. Deep fry.

Shoyu Chicken Recipe Number 5

Bman2012 — Wed, 01 Sep 2010 08:30:48 +0000

This must be our 5th shoyu chicken recipe and is in no way an attempt to inflate the number of recipes on this blog. Besides you can never have enough good shoyu chicken recipes. The secret ingredients in this one are star anise and sherry.

Shoyu Chicken Recipe Number 5

5 lbs chicken thighs
1 c. shoyu
2 T. honey
½ c brown sugar
1 ½ c. water
3 cloves garlic crushed
ginger to taste
1 star anise
2 T. sherry

Combine ingredients (except chicken) and bring to a boil. Add chicken thighs. Simmer for 40 minutes or until chicken is tender. Thicken with cornstarch and water.

Mochi Brownies

Bman2012 — Mon, 30 Aug 2010 05:51:06 +0000

This brownie recipe is perfect for those allergic to gluten because it is made entirely with rice flour. For this recipe you will need Mochiko Sweet Rice Flour and Brown Rice Flour. Most Asian markets have Mochiko flour and Brown Rice flour can easily be made using a food processor. If you eliminate the nuts from this recipe, it will be perfect for kids allergic to gluten and nuts. Finally for women suffering from PMS, Mochi Brownies are probably a better alternative than regular flour wheat brownies. Controlling gluten intake is a good way to regulate high estrogen levels in the body which causes those nasty PMS symptoms.

Mochi Brownies

1/3 cup unsweetened cocoa powder
1/3 cup olive oil
2 large eggs
1 1/2 teaspoons alcohol free vanilla extract or vanilla powder
1 cup granulated sugar
1/2 teapoon baking powder
1/4 teaspoon salt
1/2 cup Mochiko rice flour
1/4 cup brown rice flour
1/2 cup chopped walnuts
Confectioners (powdered) sugar for garnish, optional

Combine cocoa and oil together in small bowl until blended. Whisk 2 eggs and vanilla 1 minute in large bowl; whisk in sugar, baking powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and nuts. Pour mixture into lightly greased 8-inch square pan. Bake in 350°F (175°C) 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool brownies in pan on wire rack. Sprinkle with confectioners sugar. Cut into bite size rectangles.