w twist on an old recipe. Hopefully my mother will
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Pour mixture over chicken, and mix to coat well
Lightly brown chicken breasts in a small amount of oil.
Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
Stir to mix and return chicken to pan and cover.
Simmer for a few minutes until the chicken is done (15-20 minutes).
Remove chicken again and add remaining broth, which has been mixed with cornstarch.
Bring to a boil to thicken and return chicken to the pan, coating it well.
Begin heating soy sauce and water over medium flame.
In a pan large enough to hold all chicken, bring to a boil the water, soy sauce, wine, ginger root and sesame seed oil, then add chicken.
Sauce should reach 1/2 up side of chicken.
Reduce heat to moderate and cook 20 minutes.
Turn chicken and stir in sugar.
Simmer 20 minutes longer.
Turn off and let sit for 2 to 3 hours.
Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
Remove chicken pieces from sauce and set aside in a serving platter.
Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
Sprinkle scallions and sesame seeds and serve with rice.
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.
Heat soy sauce, water, wine, sugar, gingerroot and star anise to boiling in Dutch oven.
Add chicken; heat to boiling.
Reduce heat to medium-low; cover and simmer 30 minutes or until done, turning chicken and stirring mixture 2-3 times.
Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
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.
Mix together soy sauce, garlic, vinegar, salt and pepper. Squeeze lemons in chicken and on the skins. Pour mixture over chicken and marinate one hour or longer depending on how strong you like the soy flavoring. Barbecue or bake chicken.
Mix soy sauce and vinegar.
Layer chicken in pan and cover with sauce.
Sprinkle garlic atop.
Cut lemons into quarters and squeeze juice over chicken.
Place slices on top.
Add pepper to taste.
Marinate 1 to 2 days.
Bake 1 1/2 hours at 350\u00b0.
Last 5 to 10 minutes, brush with barbecue sauce.
Combine sugar, soy sauce, water, garlic, and ginger in
Trim the excess skin and fat from chicken thigh or wing. Place the thighs or wings in a baking dish just big enough to accomodate the chicken. If you have too much space between the pieces the sugars in the sauce will burn and your evening's entertainment will consist of dish scrubbing.
Whisk together the soy sauce, brown sugar, onion and garlic, Pour the sauce over the chicken. Turn each piece so it is well coated and then leave it skin side up.
Bake at 350\u00b0F for 30 - 40 minutes.
Combine soy sauce, water, sugar, star anise seed and ginger in a large saucepan and bring to a boil. Simmer for 15 minutes. Rinse chicken and put in pan and cook on low for 25 minutes. Turn chicken and simmer for 30 minutes or until done.
Let chicken cool slightly. Cut up into small pieces and arrange on platter.
Spoon 2 or 3 tablespoons over chicken and serve with rice. Save rest of sauce in covered jar in refrigerator for use another time.
Cut up\tchicken
and
place
in a 2 1/2 quart casserole dish. Pour soy
sauce
on
top.
Bake
at 400\u00b0 for 1 to 1 1/2 hours or microwave on Medium-high until done (9 to 10 minutes per pound, rest 5).
Baste soy sauce on top of chicken to keep moist.
Simmer chicken in a skillet with water until cooked. Then, add the butter and soy sauce. Cook until soy sauce mixture in one. Served well over rice.
Place cut up chicken into a baking pan.
Melt butter and place over the chicken.
Pour soy sauce over the chicken.
Place in oven preheated at 350\u00b0.
Cook for 1 hour.
Excellent with white rice.
Sprinkle chicken wings with garlic salt and coat with cornstarch and flour mixture.
Heat oil and brown chicken on both sides.
Drain and place in casserole dish.
In a medium saucepan, heat soy sauce, sugar, cayenne pepper and ginger root.
Bring to a boil.
Pour over chicken wings.
Bake 20 to 25 minutes at 325\u00b0. Serve with rice.
Place chicken in a greased casserole dish.
Mix sour cream, soy sauce and pepper.
Spread over chicken.
Bake covered at 350\u00b0 for 1 hour.
Serves 4.