Test kitchen moves forward, for SHOYU CHICKEN. Simple, lots of peeps make it here in Hawaii, so the test kitchen carries forth.
Okay, why? Well, I got a recipe for it for my up and coming book on food, yet to be titled. So we tested here on part one, and here is what I did with my human test rats A.K.A. HTRs
I used a five pound box of frozen chicken parts, mostly legs, so I got a few different sizes of thighs, and drums. Ha ha, it was on sale at a local market, was it filled with GMOs? I'm not certain, but it didn't say Organic on the box.
Shoyu Chicken is just that, chicken with shoyu or soy sauce. But what's in it that makes it rock?
First off, my HTRs are Shoyu Chicken aficionados, it can't be teriyaki chicken which is similar, it can't be Korean style, it has to be shoyu chicken at its best.
Okay, I'll do test number one, and this is going to be put in a large stock pot and simmered, which I did.
I made sure the chicken parts were thawed, and patted dry, and left at room temperature for about an hour. Then I used a stainless steel stock pot about a 12 qt size with lid. I used Kikkoman Shoyu, white C&H sugar, some green onions minced up, a few garlic cloves smashed, about 2 inches of ginger smashed, some filtered water. I used less sugar, again I did not want a teriyaki chicken, but a shoyu chicken.
I made sure that the chicken was marinating for about 3 hours in the fridge in the stock pot, this makes it easy to cook, just use it for marinating. Then I turned on the stove, in this case it was an induction stove top, cranked it on high! Brought this to a boil, then turned it down to simmering for about 50 minutes. When it was done, my HTRs gave it a tasting. Oh yeah, I had only two willing people, this time.
I served it with hot sticky white rice, and a simple mac salad.
Well, for a simple recipe that anyone can concoct, both HTRs, gave it a thumbs up, so this was the moist heat method of SHOYU CHICKEN, next, I'll try the baked kind.
Again this is for my up and coming food book out soon, yet to be titled.
I used Kikkoman Soy Sauce. (I'll experiment with Aloha laterz)
Chicken parts marinating (wikipedia)
Okay, why? Well, I got a recipe for it for my up and coming book on food, yet to be titled. So we tested here on part one, and here is what I did with my human test rats A.K.A. HTRs
I used a five pound box of frozen chicken parts, mostly legs, so I got a few different sizes of thighs, and drums. Ha ha, it was on sale at a local market, was it filled with GMOs? I'm not certain, but it didn't say Organic on the box.
Shoyu Chicken is just that, chicken with shoyu or soy sauce. But what's in it that makes it rock?
First off, my HTRs are Shoyu Chicken aficionados, it can't be teriyaki chicken which is similar, it can't be Korean style, it has to be shoyu chicken at its best.
Okay, I'll do test number one, and this is going to be put in a large stock pot and simmered, which I did.
I made sure the chicken parts were thawed, and patted dry, and left at room temperature for about an hour. Then I used a stainless steel stock pot about a 12 qt size with lid. I used Kikkoman Shoyu, white C&H sugar, some green onions minced up, a few garlic cloves smashed, about 2 inches of ginger smashed, some filtered water. I used less sugar, again I did not want a teriyaki chicken, but a shoyu chicken.
I made sure that the chicken was marinating for about 3 hours in the fridge in the stock pot, this makes it easy to cook, just use it for marinating. Then I turned on the stove, in this case it was an induction stove top, cranked it on high! Brought this to a boil, then turned it down to simmering for about 50 minutes. When it was done, my HTRs gave it a tasting. Oh yeah, I had only two willing people, this time.
I served it with hot sticky white rice, and a simple mac salad.
Well, for a simple recipe that anyone can concoct, both HTRs, gave it a thumbs up, so this was the moist heat method of SHOYU CHICKEN, next, I'll try the baked kind.
Again this is for my up and coming food book out soon, yet to be titled.
I used Kikkoman Soy Sauce. (I'll experiment with Aloha laterz)
Chicken parts marinating (wikipedia)
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