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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor). Ingredients:
3 -4 lbs whole chickens (or chicken thighs) |
2 cups teriyaki sauce (i use a simple sauce like teriyaki sauce, teriyaki sauce) |
2 tablespoons chinese five spice powder |
1 tablespoon minced cilantro |
1 tablespoon sesame oil |
3 tablespoons red wine |
2 tablespoons soy sauce |
2 tablespoons water |
2 tablespoons cornstarch |
Directions:
1. Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
2. Do not debone chicken.
3. Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
4. For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
5. Add sauce and chicken to large saucepan of wok and bring to a simmer.
6. Cook, covered, at least 30 minutes or until chicken cooked through.
7. If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
8. Serve warm with rice (Also makes great leftovers).
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