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Shoyu chicken

Yield: 4 Servings

5 lb Chicken pieces      1 c Low-sodium soy sauce
6 tb Brown sugar      1 Whole dried star anise
2 ts Fresh ginger root crushed      1 tb Dry sherry

Chinese parsley (cilantro) Green onions chopped (scallions) * * Both ingredients are optional. In a large pan place chicken with soy sauce brown sugar star anise ginger sherry and 1/2 cup water. Bring to a boil cover and simmer over a low flame stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce. If you use the Chinese parsley cook a few stalks with the chicken. Otherwise use the green onions (scallions) fresh as a garnish. If you want you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch mixing well to dissolve. Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving. Makes 4 to 6 servings. Per serving: 581 calories 18 gm carbohydrates 195 mg cholesterol : 1780 mg sodium 64 gm protein 27 gm fat 7 gm saturated fat Recipe: "Favorite Island Cookery Book 1 published by the Honpa Hongwanji Hawaii Betsuin, a Buddhist temple in Honolulu. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SHOYU DIPS Categories: Main dish Yield: 1 Servings -========== Ingredients: For each 1.5t shoyu stir in 1+ of 0.5 tsp grated ginger 0.25 tsp wasabi 0.25 tsp crushed garlic 0.5 tsp grated citrus peel 0.25 tsp hot mustard 0.5 tsp tahini or nut butter 1 tsp citrus juice 13 tblsp grated daikon. Use your imagination. One book I have uses yuba in enchiladas. (I haven't tried this.) Converted by MMCONV vers. 1.40 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SHOYU PORK Categories: Meats Yield: 6 Servings 2 lb Belly pork -- including ribs and skin 1 Garlic clove; crushed 1 2-inch piece ginger root - crushed 1/4 c Soy sauce 2 tb Sugar 1 ds Salt Cut pork into 2 x 1-inch pieces. In a saucepan, brown pork on medium heat. Add garlic and ginger; cook a few minutes longer. Add soy sauce, sugar, and salt. Lower heat, cover, and cook pork, turning pieces every 20 to 30 minutes. Cook for 2 to 2 1/2 hours or until pork is tender. Makes 6 servings. Demonstrated by BEA SHIMABUKURO of Hui Makaala OKINAWAN RECIPES - SEPTEMBER 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SHREDDED BARBECUED BEEF SANDWICHES Categories: Beef, Bar-b-q, Sandwiches Yield: 10 Servings 6 lb Beef brisket 1/2 ts Liquid smoke 1 ts Salt 1/2 ts Paprika 1/2 ts Garlic powder 1/2 ts Dry mustard 10 French rolls (old fashion) BARBECUE SAUCE: 2 tb Vegetable oil 1/2 c Vidalia onions, chopped 2 tb Minced garlic 1/2 ts Ground cumin 1/4 ts Cayenne pepper 1 c Ketchup 1/2 c Malt vinegar 1/4 c Dark brown sugar 2 tb Worcestershire sauce 1/2 ts Liquid smoke Preheat oven to 350 degrees. Place brisket in a roasting pan and brush with liquid smoke. Combine the salt and spices in a small bowl, mix well. Apply this on the brisket with a brush. Cover the roasting pan and bake until the brisket is fork tender, about 3 hours. Remove the pan from the oven and use two forks to pull the meat apart, shredding if coarsely. For each sandwich, halve a roll. Spoon 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on each roll. Pour 2 or 3 tablespoons sauce over the meat and cover with the top half of the roll. Serve with additional Barbecue Sauce on the side. Barbecue Sauce: Heat the oil in a medium sized pan. Add the onion, garlic, cumin and cayenne and saute' at 400 degrees for 5 minutes or until the onions are light brown. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes. Makes 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SHREDDED BARBEQUE BEEF Categories: Main dish, Meats, Sandwiches Yield: 1 servings 1 ea Boneless beef chuck; about 4 - pounds 3 tb Cooking oil; divided 2 ea Onions; chopped 1 c Ketchup 1 c Beef broth 2/3 c Chili sauce 1/4 c Cider vinegar 1/4 c Brown sugar; packed 3 tb Worcestershire sauce 2 tb Prepared mustard 2 tb Molasses 2 tb Lemon juice 1 ts Salt 1/4 ts Cayenne pepper 1/8 ts Black pepper 12 to 16 kaiser rolls In a dutch oven, brown chuck roast in one tablespoon of oil. In another saucepan, saute onions in remaining oil until tender. Add remaining ingredients (except rolls), and bring to a boil. Reduce heat, simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325 degrees for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded meat to sauce. Serve on Kaiser rolls. Serves 12-16. Contributor: Taste of Home MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SHREDDED BEEF ENCHILADAS Categories: Mexican, Meats, Main dish Yield: 6 Servings 2 lb Boneless beef chuck 1/4 c Water 3 tb Red wine vinegar 1 1/2 c Beef broth (canned is fine) 2 tb Chili powder 1 1/2 ts Ground cumin Salad oil 1 Small onion, chopped 2 cn Diced green chiles (7oz.) 1 tb All purpose flour 2 c Sour cream 3 c Shredded jack cheese Salt 12 Corn tortillas Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cood over med. heat for 30 min. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour over meat. Continue cooking over med. heat until meat is very tender and apart easily. Let meat cool; shred and mix with pan juices. In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 tsp. cumin. Cook over med heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream an stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside. In wide frying pan, heat 1/2 oil over med. heat. When oil is hot add 1 tortilla at a time and cook turning once just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate. Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted. Use wide spatula to serve. Pass sour cream to spoon on individ. servings.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More