SOY SAUCE CHICKEN RECIPE | ALLRECIPES
Provided by: Too Hot Tamale
Categories: Chicken Thighs
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 35 minutes
|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|
- Combine sugar, soy sauce, water, garlic, and ginger into a large stockpot over medium heat; stir until sugar dissolves.
- Add chicken thighs and bring to a boil. Simmer, turning the chicken thighs with tongs every 5 minutes, until the sauce is a rich, brown glaze and the chicken is 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). Remove pot from the heat and let cool 10 minutes.
- Transfer chicken thighs to a platter; sprinkle with chopped green onions.
Calories 564.1 calories, CarbohydrateContent 29.6 g, CholesterolContent 159.6 mg, FatContent 28.1 g, FiberContent 0.5 g, ProteinContent 46.6 g, SaturatedFatContent 7.8 g, SodiumContent 1941.2 mg, SugarContent 25.7 g
SESAME TOFU WITH BROCCOLI RECIPE | BON APPÉTIT
Provided by: Hetty McKinnon
Yield: 4 servings
|1 14-oz. block extra-firm tofu|
|1 large head of broccoli (about 1 lb.)|
|1 1″ piece ginger|
|1 garlic clove|
|¼ cup tamari or soy sauce|
|2 Tbsp. light or dark brown sugar or pure maple syrup|
|2 Tbsp. tahini|
|2 Tbsp. unseasoned rice vinegar|
|1 Tbsp. toasted sesame oil|
|1½ tsp. plus ¼ cup cornstarch, divided|
|1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more|
|1 Tbsp. plus ¼ cup grapeseed oil or vegetable oil, divided|
|¼ tsp. freshly ground black pepper|
|1 Tbsp. toasted sesame seeds|
|Steamed white or brown rice (for serving)|
- Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1″ cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
- Cut 1 large head of broccoli (about 1 lb.) into small 1″ florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼” thick. Finely chop 1 scallion and set aside for serving.
- To make the sauce, scrape skin from one 1″ piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
- Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over tofu and toss to coat. Scatter remaining ¼ cup cornstarch over tofu a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces, until well coated on all sides.
- Heat 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. Add broccoli, season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper, and cook, tossing occasionally, until just tender, about 5 minutes. Transfer broccoli to a plate. Wipe out skillet.
- Heat remaining ¼ cup grapeseed or vegetable oil in same skillet over medium-high. When oil is hot (it will start to shimmer), reduce heat to medium and add tofu in a single layer (work in batches if needed). Cook, turning every 3–4 minutes, until golden brown all over, 10–12 minutes total. Transfer to a clean kitchen towel or paper towels and let drain.
- Pour out any remaining oil in pan and wipe out. Return pan to medium heat. Whisk reserved sauce if it has separated, then pour into pan and cook until thickened and bubbling, about 20 seconds. Immediately remove pan from heat and add broccoli and tofu; toss to coat.
- Top tofu and broccoli with 1 Tbsp. toasted sesame seeds and reserved scallions. Serve with steamed white or brown rice.