Soy Sauce Recipes

SOY SAUCE MARINADE

Soy Sauce Marinade image

I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork.

Provided by LARavenscroft

Categories Low Cholesterol

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 cup soy sauce
1/2 cup water
2 tablespoons oil
2 tablespoons lemon juice
1 tablespoon brown sugar, packed
1 garlic clove, minced
1/4 teaspoon red pepper

Steps:

Mix all ingredients well.
Pour over beef or pork and marinate 8 hours or overnight.
Grill or broil meat.
Leftover marinade should be discarded.

SOY SAUCE CHICKEN

Soy Sauce Chicken image

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Provided by Too Hot Tamale

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

Steps:

Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
Place chicken on a platter and sprinkle with chopped green onions.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g

SOY SAUCE SUBSTITUTE

Soy Sauce Substitute image

Allergic to soy or wheat? Here is a great substitute for soy sauce.

Provided by John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 7

Ingredients

4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 ½ cups water

Steps:

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Nutrition Facts : Calories 4.2 calories, Carbohydrate 0.7 g, Cholesterol 0.1 mg, Fat 0.1 g, Protein 0.2 g, Sodium 166.2 mg, Sugar 0.5 g

SIMPLE SOY DIPPING SAUCE

Simple Soy Dipping Sauce image

An easy to make all-purpose soy dipping sauce for dumplings, potstickers, egg rolls, lettuce wraps, fondue dip, and cooked meats such as chicken wings and seafood. I make it and use a funnel to put the sauce into an empty glass salad dressing jar but any other jar would do.From an old magazine clipping.

Provided by foodtvfan

Categories Onions

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1/4 cup soy sauce (60 ml)
1/4 cup rice vinegar (60 ml)
2 teaspoons sesame oil (10 ml)
1 pinch sugar
1 green onion, finely chopped
1 pinch hot red pepper flakes (optional)

Steps:

Combine all ingredients thoroughly.
Add a pinch of hot red pepper flakes if you like heat.

Nutrition Facts : Calories 255.1, Fat 18.2, SaturatedFat 2.6, Sodium 8048.6, Carbohydrate 10.2, Fiber 1.9, Sugar 3.1, Protein 15.7

SOY SAUCE CHICKEN

Soy sauce chicken image

Make a homemade version of soy sauce chicken (see yao gai), a classic Chinese dish. This recipe has a less labour-intensive method that you can do at home

Provided by Thy Lundkvist

Categories Dinner

Time 1h5m

Number Of Ingredients 13

Ingredients

1kg skin-on and bone-in chicken thighs (6-7 thighs)
1 tbsp rapeseed oil
4 spring onions, 3 cut in half, 1 finely sliced on an angle, to serve
thumb-sized piece of ginger, grated
3 star anise
2 bay leaves
240ml light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp Shaoxing rice wine, or Chinese rose wine (or use sherry)
3 tbsp dark brown sugar
1 tbsp cornflour mixed with 1 tbsp water
cooked jasmine rice and steamed greens (we used broccoli and pak choi), to serve

Steps:

Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

Nutrition Facts : Calories 423 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium

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