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shoyu chicken

Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

This looks like a lot of steps and ingredients, but if you have decided to keep Asian seasonings in your pantry it comes together pretty quickly. This is a pretty dish and the flavors aren't too strong, but still, really good. If you add some other Asian vegetables on the side, and serve over rice you have a whole meal that is better, and more economical than take out.

yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For shoyu chicken

  • SAUCE
  • 1.2 c
    shoyu
  • 1/2 c
    water
  • 1 tsp
    oyster sauce
  • 1 lg
    slices fresh ginger, crushed
  • 1 clove
    garlic, crushed
  • 1/4 tsp
    msg (optional)
  • 1/4 tsp
    heong lu fun (chinese 5-spice powder)
  • 3-4 lb
    bone in chicken pieces (i recommend bone in chicken thighs)
  • 1 lb
    fresh beansprouts
  • 2 -3 Tbsp
    cornstarch
  • 3 dash
    light sesame oil
  • chopped fresh chinese parsley

How To Make shoyu chicken

  • 1
    combine all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
  • 2
    Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
  • 3
    Add the chicken to the sauce mixture and simmer for 40 minutes. You might want to turn the chicken occasionally so it gets well colored on all sides.
  • 4
    Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
  • 5
    Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
  • 6
    Add the cornstarch to the sauce and bring to boil; simmer til it starts to thicken; Add dashed of sesame oil; Pour over the chicken. Garnish with chopped fresh Chinese parsley if desired.
  • 7
    This is great with some stir fried Asian vegetables such as pea pods, sugar snap peas, diced carrots, bok choy and some sauted mushrooms.
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