Chicken in soy sauce is extremely easy to prepare, and the result will delight you with its exquisite taste and tender meat. This dish can be prepared in several variations, namely by roasting or baking in the oven. As the main ingredient, that is, poultry meat, you can take the whole carcass (preferably not frozen, but the freshest and chilled), as well as its individual parts. Each person, for sure, has his favorite "chicken places". Someone prefers a breast, someone eats wings with pleasure, and someone likes shins or thighs. But if you want chicken in soy sauce to become a hot dish of the festive table, then recall the culinary preferences of the guests or, so as not to lose, take care to buy a whole chicken carcass.
Chicken in Soy Sauce: Recipe 1
This recipe is from Holland, where restaurant visitors love chicken no less than our compatriots. Chop the chicken carcass into portions and put them in a bowl. Pass through the press 4-5 cloves of garlic and coat them with chicken meat. Cover the bowl with foil and leave it for half an hour.
After the specified period of time, roll the chicken in flour and fry the pieces on both sides in a heated skillet with vegetable oil until tender. Then remove the chicken, and in the same oil, fry the onion head, cut into half rings. When the onion gains a golden color, put the pieces of chicken in the pan again and add 2 tablespoons of soy sauce (preferably the one called “SWEET SOY SAUCE”, that is, sweet). Make the maximum heat and fry the chicken for another 5 minutes with constant stirring. As a result of such manipulations, poultry meat should acquire a spectacular dark brown color. You can garnish such a hot dish with whatever you like more - mashed potatoes, rice or just a salad of fresh vegetables and herbs.
Chicken in Soy Sauce: Recipe 2
This recipe involves cooking meat in the oven, which will turn out to be surprisingly soft and piquant. Divide the carcass into portions, grate with lemon juice (as practice shows, this will take at least three lemons in any way) and put in a baking dish. Now start cooking the sauce. To do this, melt thick honey (1/3 cup) in a water bath, add soy sauce (1/4 cup) and a teaspoon of ground ginger to it. Mix everything thoroughly until smooth. Pour the chicken into the sauce and add the garlic (4-5 teeth), passed through the press or very finely chopped, on top. Cover the mold with foil and put in the oven heated to 180 degrees. A dish is prepared about 30-40 minutes.
Well, for a change we present to your attention a couple more recipes for cooking chicken in sauce.
Chicken in creamy garlic sauce
To prepare such a dish, chicken fillet is ideal. Take it in the amount of 800 g and cut into small pieces. Chop the medium onion in half rings and fry in vegetable oil until transparent. Add the chicken fillet and sauté until cooked (about 15 minutes).
Finely chop a few twigs of fresh herbs (dill, parsley). Grate two cloves of garlic on a fine grater or pass through a press. Mix 20 percent cream (200 ml) with garlic and herbs, add salt and pepper to taste. Pour the chicken into the sauce, bring to a boil and simmer the meat over low heat until cooked, that is another 15-20 minutes. Sprinkle the finished dish with grated cheese, cover and leave for a couple of minutes. After that, the dish can be laid out on plates.
Chicken in milk sauce
Thanks to the soft and sour milk-lemon sauce for hot, you will get a tender chicken that will simply melt in your mouth. For this recipe, you can take as a whole chicken carcass, previously boiled, and chicken fillet. Getting ready very fast!
Boil the chicken carcass until tender and take the meat into small pieces or chop the chicken fillet medium. The resulting broth can be used to make a side dish. To do this, strain it with a fine sieve, bring to a boil and pour the amount of rice corresponding to the volume of liquid, that is, 2.5 cups of broth should be taken into a glass of rice.
Mix 100 ml of broth (and in any case it should still remain with you), mix with the same amount of milk, bring to a boil and add 100 g of grated hard cheese (for example, "Edam") to the sauce. Shuffle. Dissolve starch in cold water (2 tablespoons of starch and the same amount of water) and sprinkle into a milk and cheese mixture. On the smallest fire, cook the sauce until thickened, constantly stirring strictly clockwise, and not back and forth.
Squeeze the juice from a half of the lemon in a bowl and add a couple of tablespoons of sauce. Stir and pour the lemon juice into a container with the rest of the sauce. Stir quickly, bring to a boil and remove from heat. Put chicken slices in milk sauce and cover to keep the meat warm. Then put the hot on plates and garnish with rice and fresh vegetables.