Cantonese shoyu chicken PDF Print E-mail

Cantonese Shoyu Chicken

3/4 cup soy sauce
2 tablespoons honey
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
1 1/2 cups water
5 cloves garlic, grated
1 seed star anise
1/4 cup scallions, cut into 1/2-inch lengths
1 (3 pound) fryer, cut up
2 tablespoons cornstarch
4 tablespoons water

Bring soy sauce, honey, brown sugar, water, ginger, anise, garlic and scallion to a boil. Lower heat and let simmer for 2 minutes. Add chicken; cover and simmer for 40 minutes. Arrange chicken on a platter.

Mix cornstarch with water; add to sauce to thicken. Pour sauce over chicken and serve.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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