Chicken in soy sauce and other equally delicious recipes

Chicken in soy sauce is extremely easy to prepare, and the result will please you with exquisite taste and tender meat. Cooking this dish can be in several variations, namely by roasting or baking in the oven. As the main ingredient, that is, poultry, you can take as a whole carcass (preferably not frozen, but the freshest and chilled), and its individual parts. Every person, for sure, has his favorite "chicken places". Someone prefers breast, someone with pleasure gnaws wings, and someone likes shins or thighs. But if you want the chicken in soy sauce to become a hot dish of the festive table, then recall the culinary preferences of the guests or, in order not to lose, take care of buying a whole chicken carcass.

Chicken in soy sauce: recipe 1

This recipe comes from Holland, where visitors to restaurants like chicken no less than our compatriots. Chop the chicken carcass into portions and fold them into a bowl. Pass through the press 4-5 cloves of garlic and cover them with chicken. Cover the bowl with a film and leave it for half an hour.

At the end of this time interval, roll portions of chicken in flour and fry the pieces on both sides in a heated frying pan with vegetable oil until cooked. Then take out the chicken, and in the same oil fry the head of onions, cut into half-coriander. When the onion becomes golden, re-pile the chicken and add 2 tablespoons of soy sauce (preferably the one called "SWEET SOY SAUCE", that is, sweet). Make the maximum fire and fry the chicken for another 5 minutes with constant stirring. As a result of such manipulations, poultry must acquire a spectacular dark brown color. You can garnish such a hot dish by what you like more - mashed potatoes, rice or just a salad of fresh vegetables and greens.

Chicken in soy sauce: recipe 2

This recipe involves cooking the meat in the oven, which will turn out to be surprisingly soft and piquant. Cut the carcass into portions, grate with lemon juice (as practice shows, this will take at least three lemons) and put it in the baking dish. Now, make the sauce. To do this, melt the thick honey in the water bath (1/3 cup), add to it soy sauce (1/4 cup) and a teaspoon of ground ginger. Mix thoroughly until smooth. Pour the chicken sauce, and top with garlic (4-5 teeth), passed through a press or very finely chopped. Cover the form with foil and put it in a heated oven. The dish is cooked for about 30-40 minutes.

Well, for a change, we bring to your attention a couple more recipes for cooking chicken in sauce.

Chicken in creamy garlic sauce

For the preparation of this dish is ideal for chicken fillet. Take it in an amount of 800 g and cut into small pieces. Medium onion chop half-rooted and fry in vegetable oil until transparent. Add the chicken fillet and fry until half-ready (15 minutes).

Finely cut a few sprigs of fresh herbs (dill, parsley). Two cloves of garlic grate on a fine grater or pass through a press. Mix 20% cream (200 ml) with garlic and herbs, add salt and pepper to taste. Pour the sauce over the chicken, bring to a boil and simmer the meat on a low heat until ready, that is, another 15-20 minutes. Finished dish sprinkle with grated cheese, cover and leave for a couple of minutes. After this dish can be laid out on plates.

Chicken in dairy sauce

Thanks to a soft and sour milk-lemon sauce for hot, you will get a tender chicken that will just melt in your mouth. For this recipe, you can take as a whole chicken carcass, pre-cooked, and chicken fillets. Prepared very quickly!

Boil the chicken carcass until ready and disassemble the meat into small pieces or cut the medium-sized chicken fillet. The resulting broth can be used to make a garnish. To do this, strain it with a fine sieve, bring to a boil and drop the corresponding amount of liquid rice, that is, a glass of rice should take 2.5 cups of broth.

Mix 100 ml of broth with the same amount of milk, bring it to the boil and add 100 g of grated cheese (for example, "Edama") to the sauce. Stir. Dissolve the starch in cold water (2 tablespoons of starch and the same amount of water) and a thin trickle into the milk-cheese mixture. In the smallest fire, cook the sauce until thick, constantly stirring strictly clockwise, not back and forth.

From half a lemon squeeze into a bowl of juice and add there a couple of spoons of sauce. Stir and pour the lemon juice into a container with the remaining sauce. Rapidly mix, bring to a boil and remove from heat. In the milk sauce, put pieces of chicken and cover, so that the meat is warmed. Then spread hot on plates and garnish with rice and fresh vegetables.