![]() ![]() ![]() I find that serrated blades don’t do too well with garlic – I prefer a nice big straight-edged knife. I break away the shell of the garlic with the flat surface of a sharp knife – this makes it easy to peel. Garlic: For this recipe, the garlic works best when it is minced.Brown sugar is the best type of sugar to use in this recipe – it’s thick and mixes well. Brown Sugar: Soy sauce and brown sugar are often used together to get the acid of the soy sauce and the sugar of the brown sugar that works to tenderize your meat.Here are my tried and true notes to make the perfect shoyu chicken dish every time! Ingredient Notesįrom garlic to brown sugar to everything in between! Bring to a boil, whisking constantly, and cook until thick. When it’s done, remove the chicken to a serving platter and add the cornstarch and water mixture to the liquid in the skillet. Braising shoyu chicken produces absolutely succulent meat - just keep a close eye on how the chicken is cooking, so as not to overcook it. Traditionally, this chicken is braised on the stovetop. Then place your chicken thighs in a high-sided skillet or large pot, and pour the sauce over the chicken. Start by whisking together the first ten ingredients until the brown sugar is dissolved and everything is combined. Any chicken dish that marries sweet with savory is a major WIN in my book! Who can resist that flavor combination? Plus, I guarantee everyone in your house will gobble this dinner down!
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