Chicken Roasted With Onions And Soy Sauce Recipes

SOY-GINGER CHICKEN

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

SOY SAUCE CHICKEN

Steps:

• Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
• Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

SOY SAUCE CHICKEN WINGS

Steps:

• In a bowl, add ½ cup of soy sauce, ½ cup of water, 2 tablespoons of dark soy sauce, and 3 tablespoons of brown sugar. Then, mix them well.
• Push the sauté button on the instant pot. After, add ½ tablespoon of sesame oil, 4 slices ginger, and 6 cloves of garlic. Stir fry them a little bit.
• Next, add 1.5 pounds of washed party chicken wings into the pot. (The chicken wings don't need to be completely thaw. I used frozen party chicken wings.)
• After that, stir the sauce mixture well and pour into the pot.
• The following step, mix the sauce with the chicken well. After, close the lid and vent. Push the manual button to adjust time for 5 minutes at high pressure. Then, naturally release the pressure.
• In the meanwhile, cut 2 sticks of green onion into small strips.
• Lastly, add green onion and mix them. Then, use a skimmer to remove excess fat from the sauce.

SOY-ROASTED CHICKEN

Steps:

• In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
• Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

CHICKEN SOY SAUCE WITH ONION

Steps:

• Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
• Cook 10-12 minutes.
• Turn and cook 8-10 minutes longer until browned.
• Transfer chicken to a plate.
• Remove all but 1 tbsp drippings from skillet.
• Add onion.
• Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
• Return chicken to skillet; pour soy sauce and water over chicken and onions.
• Cover; simmer for 15 minutes.
• Transfer chicken to plate with slotted spoon.
• Cook sauce 1 minute more.
• Pour over top of chicken.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE

Steps:

• Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
• Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
• Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

ROAST CHICKEN WITH SOY SAUCE

Steps:

• Preheat oven to 180 degrees. Rinse/clean and pat dry your chicken. Place it in a foil lined pan and let it chill.
• Combine your butter and herbs and mix it all up.
• Put the butter mixture on the chicken and rub it onto the skin. Now squeeze the juice of your lemon on top of your butter mixture (and save it!)
• Slice an onion in a half, grab your garlic cloves and your squeezed lemon and shove it in your chicken's cavity.
• In a 180 degree oven your chicken goes for at least an hour and a half. Ultimately the time it takes to cook will depend on how big your chicken is. Mine was 8 pounds and I kept him in there for 2 hours.
• Half way through your cooking time, open up the oven and pour on some soy sauce all over the chicken & sprinkle on some paprika.
• The chicken should now be left to cook for the remaining time.

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Steps:

• Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
• Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
• Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
• Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
• Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.