Eikos Shoyu Chicken Recipes

EIKO'S SHOYU CHICKEN

Steps:

• Mix sherry, water, brown sugar and soy sauce.
• Heat oil in dutch oven, fry chicken until brown.
• Sprinkle ginger and garlic on top of chicken.
• Add remaining ingredients.
• Cover and cook slowly for 1 hour or until done.
• *You could also cook it in the oven @ 325 for 1 hour.
• *If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.

GARLIC SHOYU CHICKEN

Steps:

• Mix all ingredients, except chicken, in a bowl and mix.
• Place chicken in a crock pot and pour sauce on top.
• Cook on low heat for about six hours, stirring occasionally.

SHOYU CHICKEN

Steps:

• Heat oil slightly in wok.
• Add garlic and ginger and stir until light brown.
• Add chicken pieces and fry until lightly browned.
• Add sugar and cook until sugar is melted.
• Add shoyu and wine.
• Bring mixture to boil.
• Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.

SHOYU CHICKEN

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

SHOYU CHICKEN

Steps:

• combine everything but the chicken and stir until sugar is dissolved.
• Once sugar is dissolved, add chicken and put in hot pot on stove.
• Cook for one hour, stirring occasionally.
• serve over rice with vegetable side (corn niblets best).

HAWAIIAN SHOYU CHICKEN

Steps:

• Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
• Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
• Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
• Glaze over the chicken. Garnish with slices of green onion.
• Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
• Serve with rice, and what the heck, mac salad! Onolicious!