This Shoyu Chicken Recipe Is Almost Too Simple to Share - Bon Appetit

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This Shoyu Chicken Recipe Is Almost Too Simple to Share - Bon Appetit

This Shoyu Chicken Recipe Is Almost Too Simple to Share - Bon Appetit

Posted: 11 May 2021 07:43 AM PDT

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

Fusion is a word that's come to imply a lack of authenticity, but much of the culture of Hawai'i is itself a hybrid, and the plate lunch is a beautiful reflection of that. A kind of bento box—like take-out meal, plate lunch was originally eaten by laborers. Today, you can roll up to drive-ins and food wagons across the islands for a styrofoam container loaded with two scoops of white rice, mayo-laden macaroni salad, and an entrée—to name just a few, katsu, kalua pig, and cold ginger chicken, or shoyu chicken.

Sweet and salty, shoyu chicken is made by simmering chicken in an aromatic broth of ginger, garlic, Mr. Yoshida's sauce (or soy sauce plus brown sugar), and mirin. The word shoyu in the name refers to Japanese-style soy sauce, and the flavor of the dish as a whole is similar to that of teriyaki. Still, the "official" origins of the recipe are hard to trace. Like many dishes in Hawai'i, shoyu chicken is an amalgamation of tastes brought together by immigrants from China, Portugal, Japan, the Philippines, Korea, and Puerto Rico who began traveling here to work the fruit and sugar plantations in the 1850s.

I don't remember the first time I ate shoyu chicken; when I was growing up in Hawai'i, it was one of those ubiquitous dishes that was always around. My mom had three kids to feed and my dad was always working—this was a meal she could easily throw together with only a pot and a handful of staples. It can feed mass amounts of people in a short time and you don't have to be too precious about quantities; most combinations of the core ingredients will result in moist, flavorful meat. In many ways shoyu chicken is really about abundance and communion.

My mom's recipe deviates a little from the plate lunch entrée because she tends to let the sauce caramelize longer so it's thicker and the flavors feel more concentrated. I personally like to go heavier on the ginger and garlic than what my mom's recipe calls for, but you can adjust the quantities to your own tastes.

Here's how to make shoyu chicken:

Place a large pot or Dutch oven over medium heat and coat the base with vegetable oil. Slice up a 2-inch piece ginger and smash 3–4 garlic cloves, then stir-fry them in the oil until they're aromatic. (Note: More ginger equals more heat.) Add 1 cup Mr. Yoshida's sauce or 1 cup shoyu plus ¾ cup brown sugar, 1 cup water, and ½ cup mirin to the pot, and bring the liquid to a boil. Transfer 3 lb. bone-in, skin-on chicken thighs, wings, or drumsticks into the pot. When the liquid returns to a boil, reduce the heat, cover the pot, and simmer chicken for about 30 minutes. Remove cover and simmer for another 15 minutes or until the sauce has noticeably thickened. After serving, top the chicken with chopped scallions.

Growing up, I remember eating shoyu chicken drumsticks ravenously with my hands, but there are plenty of ways to serve it. Mac salad is a classic pairing; it lends a cold, creamy texture that cuts some of the saltiness perfectly. In my family, there was always cooked white rice present to soak up the umami-rich sauce, plus a side of canned sweet corn.

This is the first time my mom's recipe has been written down—shoyu chicken is a dish that was passed down orally—and she was actually reluctant to share it. She said it's "too simple," a dinner she would make when she was feeling tired or busy. But that's exactly the point for me. Over the last year, especially as my zest for culinary experiments wanes, I've been making shoyu chicken more often. Each time the end result varies just a little. But it always delivers a kind of easy, homey comfort—something I can't get enough of these days.

Mitchell Kuga is a culture writer based in Honolulu, Hawai'i.

A chicken and orzo soup that’s fresh enough for spring, with leeks, peas and asparagus - The Washington Post

Posted: 11 May 2021 11:00 AM PDT

Once the chicken is removed from the broth, increase the heat to medium-high and add the carrot, celery, leeks, thyme, red pepper flakes (if using) and the remaining salt and cook until the vegetables have softened, about 10 minutes. Add the chicken, orzo, asparagus and peas and cook until the orzo is tender and the asparagus is crisp-tender, about 7 minutes, stirring two or three times to prevent the orzo from sticking to the bottom of the pot.

Lahori Charga: A Famous Fried Chicken Recipe From Lahore - NDTV Food

Posted: 12 May 2021 12:52 AM PDT

Every city has its own tradition, foods specialties and recipes. Both India and Pakistan have lots of special dishes made from fish, chicken, wheat, herbs and vegetables. Pakistan cuisine is an amalgamation of regional cooking traditions of South Asia and is famous for its richness and flavour. The city of Lahore is well known for Mughlai cuisine: pulao, fried chicken, korma and kebabs. If you are someone who loves Mughlai cuisine, then we assure you Lahori cuisine is made for you.

Charga means chicken in Pashto language and Lahori Charga is a chicken recipe that originated from the city of Lahore in Pakistan. It is one of the most likeable deep fried chicken dishes, and is famous all over Pakistan.

Also Read: Roast Chicken, the Easy Way

Here's how you can make Lahori Charga:

It is made with whole skinless chicken and marinated with aromatic spices, green chillies, ginger, garlic and lime juice. After marinating chicken for 4-12 hours or overnight, the chicken is then deep fried in hot oil. Generally, Lahori chicken is steamed first and then deep fried to finish cooking, but you can also use alternate methods to finish the cooking. If you like smoked flavour, you can also add a piece of coal while steaming to give it a nice, charred flavour. This classic dish can also be accompanied with garlic naan, fresh salad, boiled eggs and a delicious bowl of raita.

Also Read: 11 Dry Chicken Recipes You Must Try At Home

No matter how full your stomach is when you have this dish in front of you, there's no scope for excuses. It is easy to cook, easy to digest and people in Pakistan love to cook this dish at family gatherings and special occasions.

Click here for step-by-step detailed recipe of Lahori Charga.

Please note: This recipe is taken from @homechefspandan.

Try this recipe at home and let us know how you liked it in the comment section below.


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