leakyfaucet
New Member
Hey everyone, I was trying to get over my depression over the death of my shrimp (just kidding lol) actually, i saw the corn-bread topic and i thought it would be a good idea to swap recipes... hey we swap frags, but for those who don't have frags to swap yet (as well as those who have sharable frags)... why not share something else? If anyone else want in, go ahead and share your favorite recipes!
Here's something I grew up on in Hawaii. Enjoy it with white sticky rice (jasmine, calrose, etc.) You can also throw in Pineapple cubes if you like, to the recipe, makes is even better!
SHOYU CHICKEN
3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Soy sauce, my family uses Aloha Shoyu brand, a milder, less salty soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions
Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.
Here's something I grew up on in Hawaii. Enjoy it with white sticky rice (jasmine, calrose, etc.) You can also throw in Pineapple cubes if you like, to the recipe, makes is even better!
SHOYU CHICKEN
3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Soy sauce, my family uses Aloha Shoyu brand, a milder, less salty soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions
Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.
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