A common ingredient in chicken marinade is soy sauce. In combination with other products, the functional accompaniment of dishes reveals its gastronomic potential, exquisitely emphasizing the pliable texture and spicy taste chicken meat.
Chicken marinated in garlic-soy sauce
This marinade is considered one of the most popular in the culinary business, because simple cooking processes are complemented by spicy versatility of taste, the availability of exploited ingredients.
Products used:
- 4 pressed garlic cloves;
- 110 ml soy sauce;
- chicken fillet.
Cooking processes:
- In a bowl, mix the main ingredients for the sauce.
- Dip the chicken in the soy sauce and garlic marinade, season with spices, and keep in the refrigerator for 3-4 hours.
- Bake until cooked in the oven, preheated to 175 degrees.
For best results, cover the container with meat with a paper towel, cling film. As additional spices, use rosemary, fennel, paprika, basil.
Gastronomic cooperation of sweet products
A peculiar combination of flavors will deftly emphasize the gastronomic advantages of meat. Fragrant marinade sauce is ideal for light salads of fresh vegetables, side dishes of any origin.
Products used:
- 240 ml soy sauce;
- 90 ml olive oil;
- 60 g of honey;
- 30 g mustard.
Mix all ingredients thoroughly in a separate bowl. Set aside for 8-10 minutes to brew, then proceed to the procedure for pickling meat. It is advisable to leave soft chicken languish in the spicy mixture for 30-50 minutes.
The best marinade for chicken skewers! Soy sauce and lime
Next the recipe will do also for veal pork dishes. Thanks to this marinade, the meat will turn out to be surprisingly tender and pleasant, its taste will be filled with a bright palette of tart accents, and the aroma will drive even the pickiest gourmet crazy, knowledgeable in chicken dishes.
Products used:
- 1 stalk of lemongrass;
- 2 shallots;
- 2 red onions;
- 1 chili pepper;
- 4 cloves of garlic;
- 1 piece of ginger;
- 60 ml soy sauce;
- 40 ml lime juice;
- 10-12 g of sugar.
Cooking processes:
- Slice a thin lemongrass stalk, run a rolling pin over the spice.
- Boil the herb slices in hot water, remove from heat and let steep for 8-11 minutes.
- Meanwhile, heat a large skillet and sauté the diced shallots, chili and minced garlic.
- Add the garlic, shallots, chili and ginger to the lemongrass, mix thoroughly.
- Strain the fragrant complex of ingredients through a sieve, mix with soy sauce and lime juice.
If desired, you can vary this simple recipe delicious marinade for chicken. Soy sauce is successfully combined with many spices, such as allspice and cumin. Add additional lemon zest, replace lemongrass with dill.
Balsamic hugs for tender chicken slices
This sauce is popular in Asian cuisine, where chefs are not afraid to experiment with the flavors and textures of ingredients from different origins. The simple combination makes for a truly incredible marinade!
Products used:
- 120 ml soy sauce;
- 80 ml balsamic vinegar;
- 60 g sugar;
- 2 minced garlic cloves.
Mix soy sauce, balsamic vinegar, sugar, garlic, spices. Stir the ingredients until the sweet granulated sugar is completely dissolved. For best results, leave the meat to marinate overnight.
Tender chicken marinated with soy sauce and mayonnaise
Mayonnaise and soy make the chicken tender and juicy. A particularly successful combination of such meat with steamed rice, fresh vegetables, lettuce, fried asparagus and garlic.
Products used:
- 110 ml soy sauce;
- 70 ml lemon juice;
- 65 ml sake;
- 170 g spoons of mayonnaise;
- 30 g spoonful of ketchup.
Cooking processes:
- Heat the sake and half of the required mayonnaise together in a separate container, mix until uniform consistency.
- Whip the remaining delicious mayonnaise with classic ketchup, soy sauce without additives and spicy spices.
For a sweeter taste, add honey, garlic to the soy sauce marinade. The chicken will then turn out not only soft and supple, but also unobtrusive cloying. Aromatic garlic will add new rich accents to the familiar smell.
Garlic Marinade for Soy Sauce Lovers
It will not be difficult even for a novice cook to prepare such a sauce, because the processes of culinary manipulations are very simple, and the ingredients used are easy to find on store shelves.
Products used:
- 80 ml soy sauce;
- 8 cloves of garlic, grated;
- 65 ml of olive oil;
- 2 teaspoons freshly ground black pepper.
Whisk together the ingredients needed to create the marinade in a small bowl. Additional spices rosemary, dill, parsley, paprika or hot peppers Chile.
From improvised materials: thick sauce for soft meat
The next variation of the marinade is spicy. It is possible to add spicy hotness to chicken meat using a primitive combination simple ingredients, more than half of which you probably already have in your kitchen.
Products used:
- 75 ml of olive oil;
- 60 ml soy sauce;
- 25 ml oyster sauce;
- 12 g mustard;
- 3 egg yolks;
- ½ chili pepper;
- 1 clove of garlic;
- ginger, cilantro.
Cooking processes:
- Mix mustard and egg yolks, slowly add oil, stirring constantly, turning everything into mayonnaise.
- Season the resulting mass with salt, pepper, powdered ginger.
- Cut the hot chili pepper into cubes, chop the garlic clove.
- Mix aromatic ingredients with mayonnaise, add soy and oyster sauce.
- Mix thoroughly, add spices.
The resulting soy sauce and mustard chicken marinade can be used as a spicy addition to ready-made meat treats. The sauce also goes well with assorted vegetables, seafood dishes.
Asian Culinary Traditions: Sweet and Sour Teriyaki
Teriyaki is a must Japanese cuisine. Fancy Sauce is actively exploited by chefs to reveal the taste potential of chicken meat, light salads, fish dishes.
Products used:
- 80 ml soy sauce;
- 210 ml of water;
- 8-9 g ground ginger;
- 5-7 garlic powder;
- 130 g brown sugar;
- 30-50 g of honey;
- 55 g cornstarch;
- 60 ml cold water.
Cooking processes:
- Mix everything except cornstarch and water in a saucepan, heat.
- Corn starch soak in cold water, stir until the component is completely dissolved.
- Add to boiling soy sauce.
- Cook until mixture thickens to desired consistency.
Marinade for chicken based on soy sauce and honey can be harmoniously diversified by adding pressed garlic, a teaspoon of mustard, a few tablespoons of sweet rice wine.
Spicy improvisation on the theme of Japan - honey-soy marinade
Another simple recipe for creating a fragrant sweet and sour sauce, which deftly fits into the concept holiday dinner, will be a bright addition to the routine meal.
Products used:
- 60 ml soy sauce;
- 120 g of honey;
- 28-30 minced peeled ginger;
- 8 ml of sesame oil;
- 5-6 g red pepper flakes;
- 12-15 g toasted sesame seeds.
To make the chicken marinade, mix the soy sauce with all the other ingredients. Season the mass with spicy spices. Leave in the refrigerator for 1-2 hours, before use, add fragrant sesame seeds, mix thoroughly.
Spicy garlic marinade based on soy sauce
You can adjust the amount of garlic in this sauce to suit your tastes. This soy-based marinade pairs well with all types of meats, but pairs especially well with chicken.
Products used:
- 90 ml soy sauce;
- 5 cloves of garlic (minced);
- 30 g of ketchup;
- 30 ml of vegetable oil;
- 24-28 g honey.
- 60 ml of a spoon of vinegar;
- 6-8 black pepper;
- 12-15 g oregano (dried);
- 2-3 green onion stalks (finely chopped)
Cooking processes:
- Mix vegetable oil with honey, ketchup and soy sauce.
- Add remaining ingredients, mix thoroughly.
- Set aside for 10-15 minutes.
How to use correctly? Red meat should be marinated for 4-12 hours, poultry within 2-6 hours, seafood and vegetables within 1 hour. Store the soy sauce chicken marinade in an airtight container for up to five days.
Chicken marinated in soy sauce and mustard
Surprise guests and household with an exquisite variation of the usual meat marinade! Such a sauce appetizingly emphasizes the natural taste of chicken, adds new accents to the delicate texture of the fillet.
Products used:
- 180 ml soy sauce;
- 60 ml red wine;
- 30 ml of olive oil;
- 30 g dry mustard;
- 18 g of onion powder;
- 5-8 g of garlic powder;
- black pepper.
Whisk together the mustard, soy sauce, vinegar, onion and garlic powders in a large bowl. Add oil, mix thoroughly. Marinate in the refrigerator for 20-28 hours.
Lemon-soy sauce: pleasant sourness in a spicy taste
Great idea for a summer picnic! Marinade is suitable for chicken skewers, green vegetable salad, potato garnish. Use thyme, sage and basil as spices.
Products used:
- 380 ml of water;
- 210 ml soy sauce;
- 1 medium lemon;
- 110 g golden brown sugar;
- 90 g chopped green onions;
- chicken legs or wings.
Cooking processes:
- Place the chicken in a bowl along with the soy sauce and green onions.
- Add brown sugar and squeeze lemon juice, you can also use lemon peel And whole slices citrus fruit.
- Add water, stir lightly.
- Refrigerate for an hour (24 hours is better for best results).
Bake or in the oven. Serve with leftover fragrant green onion stalks, lemon slices. Soy sauce plays a key role in this chicken marinade, but it can be replaced with red wine, balsamic vinegar.
Salted chicken wings glazed in honey and mustard
This honey mustard soy glaze is absolutely perfect for crispy chicken wings, fragrant barbecue or fried fillet! This marinade is also suitable for pork and beef.
Products used:
- 80 g Dijon mustard;
- 8-9 g teaspoon of dry mustard;
- 50 ml of vinegar;
- 45 g brown sugar;
- ½ cup honey;
- 30 ml soy sauce;
- 25 ml sesame oil.
This is an easy chicken marinade recipe. Soy sauce, honey and mustard should be mixed in a small saucepan. Add vinegar, brown sugar and sesame oil to the ingredients. The fragrant mixture should be brought to a boil, then reduce the heat, cook for the next 3-4 minutes.
Poultry meat is so tender and tasty that it will certainly react to any culinary manipulations and bold experiments. Take a closer look at the presented recipes, useful tips and tricks, and chicken in soy sauce in the oven will be your best, expertly executed exclusive.
Some people like white poultry meat, many like chicken legs, wings or thighs. Each part of the product reacts differently to pre-processing, therefore, at this stage of preparation, it is especially important to know the features of the technological process.
Things to consider when marinating chicken:
- Seasonings such as Provencal herbs, saffron, curry or ginger, have rich and bright flavors that can kill the delicate taste of meat.
- The amount of time the chicken spends in the cooked sauce depends on its weight. If it is necessary to keep the carcass in the marinade for more than two hours, we send it to the refrigerator. For small pieces, 90 minutes in the kitchen is enough.
- You need to salt the chicken without fail, because white granules reveal the taste of poultry meat, provide the formation of a crisp. However, we keep in mind that this spice is originally part of soy sauce, so we will be careful when processing poultry.
- For creating perfect marinade we carefully select seasonings, taking into account the result of exposure to meat product. However, without their participation, get a real cooking masterpiece fail.
- We exclude the presence of fresh plants from the marinade, since they tend to darken when baked, which will negatively affect the appearance of the finished dish.
Since the criterion of truth is always practice, let's look at specific recipes on how to properly cook chicken in soy sauce in the oven.
Chicken fillet dish
White poultry meat is a popular product for cooking a variety of delicious meals. Marinated chicken fillet in soy sauce in the oven turns out to be especially tender and fragrant.
Composition of ingredients:
- homemade sour cream - 50 g;
- soy sauce - 40 g;
- curry seasoning - 8 g;
- chicken fillet - 2 pcs.;
- vegetable oil;
- garlic cloves - up to 4 pcs.
Cooking method:
- We thoroughly wash the poultry meat, divide the breasts into two parts, wipe with paper napkins. We are not too lazy to dry the chicken, otherwise we will not be able to crunch on our favorite crust!
- Rub the fillet with a little salt and curry. This seasoning contains wonderful spices: coriander, mustard, nutmeg, cumin, hot pepper. Magnificent composition!
- We make several shallow cuts on the meat, insert a piece of garlic into them. We combine sour cream in a bowl with half the amount of soy sauce. We coat the layers with the resulting mixture, leave for 1.5 hours in a closed container.
- We process the baking sheet with vegetable oil, lay out the fillet, pour the rest of the marinade on it, bake for 40 minutes in the oven at t 180 ° C.
Serve the dish with a side dish of boiled buckwheat, vegetables, potatoes or pasta.
Whole chicken in soy sauce in the oven
The technology for cooking poultry in the oven is very simple. It is more difficult to make each piece of chicken meat tasty and juicy. Not everyone manages to achieve such a result.
Product List:
- garlic cloves - up to 5 pcs.;
- soy sauce - 40 ml;
- olive oil - 30 ml;
- domestic chicken - up to 2.6 kg;
- ground paprika - 10 g;
- salt pepper.
Cooking steps:
- We remove “hemp”, small fluff, remnants of feathers from the skin of the bird. We remove the insides, cut off the wen on the tail, gut, rinse the chicken well, pat dry thoroughly with napkins.
- We combine soy sauce, salt, garlic passed through a press, olive oil in a bowl. We mix the composition, process the whole carcass inside and out. We remove the workpiece for 2 hours in the refrigerator.
- We get the bird. Before sending it to the oven, be sure to keep it at room temperature at least 40 minutes. It is important! Otherwise, the heat of the furnace, which initially affects the outer tissues, will take too long to get inside, to the ridge. This will cause the chicken meat to be dry and tasteless.
- So, lay the pickled carcass breast down on the culinary sleeve. We tie the legs, fix the ends of the package in such a way that top part the birds remained open. We bake for 2 hours at t 190 ° C. Do not forget to turn the carcass after 60 minutes.
In the selected option, we get both a golden crust and tender, juicy, aromatic meat.
With the addition of mustard to the marinade
In this recipe, the spicy spicy taste of the dish is provided by the mustard included in the marinade.
Required components:
- chicken thighs ( home broiler) - up to 2 kg;
- garlic cloves - 5 pcs.;
- vegetable oil - 40 ml;
- soy sauce - 30 g;
- rosemary;
- mustard - 40 g;
- powdered sugar - 12 g.
Cooking process:
- We process the parts of the bird in the usual way, dry thoroughly with towels.
- We combine fresh oil, mustard, chopped chives, soy sauce, rosemary and powdered sugar. Thoroughly mix the ingredients of the marinade, place the chicken pieces in it. If the mixture does not completely cover them, dilute the composition with a small amount of drinking water.
- For the marinating process, 1.5 hours is enough. We spread the chicken soaked in sauce in a refractory form, pour over the remaining composition, send it to the oven for 50 minutes.
We remove the golden meat from the container, put layers of chopped loaf in its place. We return the dishes to the oven, brown the slices well. A great addition to a delicious meat dish!
Chicken wings in soy honey sauce
It is almost impossible to prepare a charming delicacy according to the presented recipe tasteless.
Even for novice cooks chicken wings in soy-honey sauce are obtained the first time.
Seed-garnished chicken wings, which have been in a soy-honey marinade and in a hot oven, turned out to be unusually tasty and attractive.
potato bake recipe
Chicken necks marinated in spicy sauce and baked with new potatoes, you can’t call it anything other than an ordinary culinary miracle.
Composition of ingredients:
- butter - 30 g;
- bulb onions;
- mayonnaise - 20 g;
- tomato paste - 10 g;
- soy sauce - 20 g;
- thick sour cream - 50 g;
- young medium-sized potatoes - 600 g;
- Sweet pepper;
- chicken necks - 500 g;
- ginger, thyme, salt.
How to cook chicken baked with potatoes:
- We place the tomato paste, soy sauce, peeled and crushed garlic cloves in a bowl. Season with red pepper and stir.
- We process chicken necks, get wet with napkins, put in a fragrant marinade. We leave the product for an hour in a closed form.
- Thoroughly wash the potato tubers (you can also use ripe vegetables), dry, flavored with homemade sour cream. Season the root crops with a pinch of salt, ginger, thyme lightly rubbed with your fingers. Cut large tubers into halves.
- Chop the pepper without seeds into cubes, chop the onion into small strips.
- We spread the potatoes along with the sour cream composition in a buttered form. Mix chicken necks with vegetable cutting, we have the next layer, we send it to the oven for an hour (180 ° C).
Serve ready meal in portioned plates, decorate with chopped herbs.
Bird stuffed with rice
It is not necessary to wait for a special occasion to cook chicken stuffed with rice in the oven. No one forbids declaring a holiday in your own apartment!
Grocery list:
- turnip onion;
- vegetable oil - 30 ml;
- rice - 150 g;
- regular sugar - 10 g;
- cinnamon - 10 g;
- domestic chicken - up to 1.5 kg;
- wine (preferably white) - 10 ml;
- soy sauce - 10 ml;
- fresh champignons - 250 g;
- beef broth - 250 ml.
Cooking method:
- We place white sugar, cinnamon, soy sauce and wine in a spacious bowl. We mix the composition.
- We process the chicken in the usual way, thoroughly blot, rub with pepper and salt. Lubricate the bird with a fragrant marinade, put it in the refrigerator for 4 hours.
- At this time, prepare the filling. For tasty and crumbly rice Rinse the cereal well in plenty of water until the liquid becomes clear.
- We clean the mushrooms, finely chop, fry in oil with chopped onions. When the products acquire a golden hue, pour in the broth, cook until all the liquid has evaporated.
- We combine the mushroom composition with cereals, tightly fill the abdomen with an appetizing filling. Tie the legs together with kitchen string. Pour the carcass again with the remaining sauce, bake for 1.5 hours in the oven (190 ° C). If a pink crust appears before the allotted time, cover the container with a sheet of foil.
We take the bird out of the oven, remove the threads, solemnly serve it to the table. Here comes our unofficial holiday!
Chicken in sour cream and soy sauce in the oven
The fermented milk product in the marinade will make even dry meat juicy and tender. What can we say about chicken meat, which nature clearly did not deprive of these qualities.
Grocery list:
- olive oil - 60 ml;
- soy sauce - 15 ml;
- fennel in grains - 10 g;
- mustard - 20 g;
- chicken legs - 6 pcs.;
- onion - 4 pcs.;
- fresh sour cream - 250 g;
- a head of garlic;
- pepper, salt.
Cooking process:
- We process the bird in the usual way, rub it with a mixture of spices, mustard and salt.
- We clean the garlic and onion from the husk, finely chop, then sauté in oil. It is better to use a mixture of butter and olive fat.
- When the vegetables are soft, take out the golden pieces from the oil, put the chicken parts in their place. Quickly fry both sides until a pink crust appears, transfer to a baking dish, add vegetables.
- Combine sour cream and sauce, mix well. Pour the contents of the dishes with the resulting composition. We close the container, send it to the oven for an hour (190 ° C).
Chicken in soy sauce in the oven is a universal dish. To create new textures and flavors of the marinade, sometimes it is enough to make minor adjustments to the composition of the fragrant mixture. We show imagination - change, supplement, try, enjoy!
Marinating meat is preliminary preparation meat for frying or baking, which helps not only to improve taste qualities dishes (the meat is more tender, juicy, tasty and fragrant), but also allows you to reduce the cooking time, since acid, the main component of the marinade, partially destroys the meat fibers, due to which excessive heat treatment not required. In this recipe, soy sauce is chosen as the main pickling component.
How to marinate chicken? For marinating, you can use any parts of the chicken - chicken fillet, which can be cut into pieces for frying or left whole, chicken drumsticks and thighs, or whole hams, as well as wings. The larger the pieces, the more time it takes to marinate. It's better to leave large pieces meat with marinade in the refrigerator overnight. Chicken breasts are recommended to marinate for 2 hours, small pieces - an hour. The minimum marinating time is at least 30 minutes. If the chicken fillet is preliminarily beaten off, or cut into small pieces, the marinating time can be reduced to 15 minutes. Small cuts can be made on the shins and thighs, which will speed up the pickling process.
How to cook chicken in soy sauce?
Marinated meat can be cooked in different ways. Chicken fillet can be fried in pieces. To do this, it is advisable to let the marinade drain from the meat, then first fry the meat over high heat in a pan with preheated oil (1-2 minutes), then reduce the heat and fry for another 5-7 minutes. Put the chicken out, fry the fry with the remaining marinade (poured it into the pan where the chicken was fried), warming up a little over low heat, then increase the fire and evaporate to the desired density - it will turn out lovely sauce. For the sauce, you can also take a little dry white or red wine, balsamic vinegar, cream or butter (do not let them burn), as well as just water. Boil liquid over medium heat until desired consistency.Chicken fillet can be cut into thin strips and quickly fried in a hot frying pan - 5 minutes. Transfer the meat to a bowl, pour the marinade into the same pan, evaporate the liquid so that its volume is halved, pour the meat with this sauce and mix. The chicken can then be used to cook warm or cold. vegetable salad– coarsely tear green lettuce leaves (romaine, lettuce), add cucumber slices, cherry tomato halves, fresh finely chopped onion and mix, you can add a little olive oil. Chicken fried in this way can also be used to make shawarma, pita fillings, stuffed pancakes, pizza, etc. chicken pieces you can not put it out and stew in the marinade under the lid (5 minutes), then evaporate
Legs or thighs rinse and dry. Fry over high heat until crisp, preferably on all sides. Then you can proceed in two ways. Reduce the heat and fry until tender (7-10 minutes). Or pour the marinade into the pan with chicken, add a quarter cup of water and simmer under the lid over low heat for 5-7 minutes, then remove the lid and almost completely evaporate the liquid left to use as a sauce.
You can make a side dish with onions. Cut the onion into rings and soak in the chicken marinade. Dry the chicken fillet chops and fry in oil over high heat on both sides (one minute on each side) until crusty, then reduce the heat and fry for another 3-4 minutes on each side. Transfer the chicken to a serving dish, first fry the onion in oil from frying the chicken until half cooked, then pour in the rest of the marinade and evaporate almost completely, leaving a little liquid for the sauce. Put the onion on top of the chicken (especially tasty if the marinade was with honey or sugar).
Soy sauce marinade recipes (for 1 kg of chicken):
Option I:
Option II - with mustard:
Option III - with honey:
Marinating Chicken in Soy Sauce:
1 Mix all the ingredients for the marinade, rub the meat and pour over the marinade. Leave for a couple of hours (for option II it is better to withstand 3 hours) in a cool place. Then cook the chicken according to your choice.
1 Chicken can be baked. Cut the whole chicken into pieces, marinate for 3 hours. Grease a baking sheet with oil, lay out the chicken, cover with foil (or use a baking dish with a lid) and send to the oven, preheated to 200-220 degrees, cooking time - 40-45 minutes.
2 Do not marinate meat in metal or plastic containers.
3 When quick pickling meat (cover with a lid) can be left in the air, for a long time - keep only in the refrigerator.
Chicken fillet is a very versatile product. It is loved not only for the fact that a large number of dishes can be prepared from it, but also for its excellent taste, low calorie and also for the speed and ease of preparation.
The Chicken Fillet in Soy Sauce is flavored with Japanese culture and culinary traditions. This is an example of those dishes that help to "travel" through the culinary world of other countries. Cooking such a fillet at home is not difficult. Soy sauce has a rather specific salty taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in a dish according to personal preferences. It is also necessary to carefully combine soy sauce with salt and other salty foods. Absolutely any side dish is suitable for this dish.
Chicken fillet in soy sauce - general principles of cooking
Chicken fillet is best taken fresh or chilled, not frozen. It should have a pleasant smell and a pinkish color. The meat must first be washed under cold running water and dried with disposable paper towels. Then you should remove the damage from the fillet, excess fat and films.
A piece of chicken can be cooked as a whole, or cut into pieces. The size of the pieces can be arbitrary. If there is not enough time for cooking, then it is better to cut the meat into small strips. If desired, the pieces can be beaten off with a special kitchen hammer.
Marinate the meat for at least half an hour, and it is even better to leave it in the refrigerator all night. Chicken fillet marinated in soy sauce can be fried, baked in foil or a sleeve, as well as stewed or cooked in a slow cooker. From such meat, if desired, you can make sandwiches or savory salads.
In the marinade to soy sauce, you can add chopped garlic, spices for chicken, any greens to taste, juice from canned pineapple, citrus juice.
The readiness of the dish must be checked by piercing the loin with a sharp long knife. If clear juice stands out from the meat, then it is ready.
Chicken fillet in soy sauce with rice groats
Ingredients:
360 g chicken fillet;
65 ml soy sauce;
30 ml of sunflower oil;
15 g butter;
One clove of garlic;
Four sprigs of dill;
Black to taste ground pepper;
sea salt to taste;
80 g of rice cereal.
Cooking method:
1. Rinse the fillet in cold water and cut into cubes.
2. Peel and push the garlic through a special press.
3. Mix soy sauce with garlic, add ground pepper and place chopped chicken in this mixture for a while. Soy sauce has a salty taste, but if this is not enough, you can add more salt to the marinade.
4. In the meantime, deal with cereals. Sort the rice and rinse well in cool water. Pour into a saucepan of a suitable size (you need to remember that rice, when boiled, increases in size), pour water, salt and put to boil. When the cereal grains swell well and are soft, you need to rinse it in cool running water and set aside so that all excess water is glassed. It is very important that the cereal is not boiled.
5. Pour sunflower oil into the pan and heat well, put the chicken and quickly fry until golden brown all fillets. Then add the mixture remaining from marinating and reduce the heat of the stove, simmer for 5-6 minutes.
6. Put butter and rice into the pan. Mix well and simmer for another 3-4 minutes. There should be no liquid in the finished dish.
7. Serve hot, sprinkled with chopped dill.
Chicken fillet in soy sauce with garlic and onions
Ingredients:
310 g chicken fillet;
A couple of cloves of garlic;
80-100 g of soy sauce;
One bow;
Ground pepper to taste;
35 ml of sunflower oil;
A couple of sprigs of cilantro or parsley.
Cooking method:
1. Rinse the chicken meat in running cold water and cut into strips.
2. Peel the garlic and onion. Cut the onion into half rings, push the garlic through a press.
3. Sort and wash cilantro greens in cold water and put separately for now.
4. Pour soy sauce into an enamel bowl, put salt, pepper, garlic and onion. Add chicken to this mixture and stir. Keep half an hour in the refrigerator.
5. Then grease a baking sheet or baking dish with oil and put the chicken along with other products from the bowl.
6. Put the tray in a hot oven for half an hour at standard temperature. Remove the pan from time to time and turn the chicken pieces over. If the liquid evaporates faster than the chicken is cooked, you can pour 100-150 ml of hot water into a baking sheet and simmer until tender.
7. Finely chop the cilantro and sprinkle over the finished dish when serving.
Chicken fillet in soy sauce with white wine and honey
Ingredients:
310 g chicken fillet;
30 ml of table white dry wine;
A large spoonful of honey;
A pinch of salt;
A pinch of ground black pepper;
40 ml sunflower oil;
40 ml soy sauce.
Cooking method:
1. Wash chicken meat, wipe excess moisture with a napkin and cut into slices about 1 cm thick. If the slices are wider, it is better to beat them off.
2. Then fry the slices in oil until cooked, remembering to turn them over. At the same time, a fried crust will appear on the surface of the meat.
3. In a separate bowl, mix wine, salt, pepper, oil, honey and soy sauce. Stir and pour this mixture over the chicken. Turn down the stove heat.
4. When the wine has evaporated, the dish is ready.
5. Serve each slice with fresh vegetables.
Chicken fillet in soy sauce with sesame seeds and oatmeal
Ingredients:
350 g chicken fillet;
80 ml of sunflower oil;
85 g sesame seeds;
80 g oatmeal;
50 ml soy sauce;
A couple of raw chicken eggs;
a pinch of dry herbs;
A pinch of ground pepper;
90 g breadcrumbs;
30 ml freshly squeezed lemon juice.
Cooking method:
1. Cut the fillet into slices 1-1.5 cm thick.
2. In a separate bowl, mix lemon juice, soy sauce, herbs and ground pepper. Dip the meat slices into this mixture and leave for half an hour in the refrigerator or in another cool place, closing the container with a lid or cling film.
3. Grind oatmeal into flour. This can be done with a coffee grinder or blender.
4. oatmeal mix with 2/3 of the sesame seeds.
5. Separate the eggs from the shell and pour them into another bowl. Whip a little until you get a smooth consistency.
6. So, roll the chicken slices in a mixture of oatmeal, then in an egg and breading.
7. Put the slices in a hot pan with oil and fry until crispy, turn over and also fry. Bring the dish to readiness, periodically turning over hot pan. After the first turning, turn down the heat of the pan.
8. Put the finished pieces on a dish and sprinkle with the remaining sesame seeds. If desired, it can be pre-brown in a dry frying pan.
Chicken fillet in soy sauce stewed with potatoes
Ingredients:
250 g chicken fillet;
40 g of raw lard;
A pinch of crushed black pepper;
Salt to taste;
10 ml soy sauce;
One onion;
garlic clove;
300 g of potato tubers;
30 ml vegetable oil.
Cooking method:
1. Peel the garlic and onion, finely chop.
2. Wash the chicken and lard meat, air dry a little and cut into medium cubes.
3. Put meat, lard, vegetables in a bowl, sprinkle with ground pepper and pour over soy sauce. Keep for 10-15 minutes in a cool place.
4. Peel the tubers, wash and put in cold water. Then cut into medium-sized cubes or slices.
5. Pour vegetable oil into a saucepan or pot, heat and fry the pieces of chicken and bacon along with vegetables until crispy.
6. Then put the potatoes in the pan and pour hot water. The water should almost cover the top pieces of tubers. Simmer with the lid half closed until the potatoes are ready.
7. Serve the dish in deep plates, sprinkled with any herbs.
Chicken fillet in soy sauce with vegetables
Ingredients:
350 g chicken fillet;
15 ml soy sauce;
Salt to taste;
Ground pepper to taste;
A pinch of dried herbs;
100 g zucchini;
A couple of spoons of sunflower oil;
A quarter of butter;
80 g of Bulgarian sweet pepper;
100 g potatoes;
One medium tomato.
Cooking method:
1. Peel the zucchini and potatoes and cut into small cubes.
2. Remove the insides from the bell pepper, rinse it and cut it into cubes as well.
3. Rinse and cut the tomato in the same way as the rest of the vegetables.
4. Wash the fillet, chop and fry in a mixture of sunflower and butter.
5. Then add the chopped vegetables to the fried chicken, pour over the soy sauce. Simmer with the lid closed over moderate heat until the liquid has evaporated. Then add a small amount of salt, ground pepper and dried herbs. Stir and fry until cooked.
6. Serve with pickled ginger.
Chicken fillet in soy sauce - tricks and tips
Use only high-quality sauce for the dish and sold in glass containers.
Chicken fillet may turn out dry, so you need to add more vegetable or butter during cooking.
If the meat is frozen, it may turn out tough.
If the chicken fillet is pre-beaten, this will allow the sauce to soak the meat better.
You need to try not to overdry the meat, so it is not advisable to cook it for a long time.
If desired, chicken fillet can be stuffed with vegetables or stuffed with spices and garlic.
Dishes from such a chicken can be sprinkled with sesame seeds before serving, this will improve not only appearance dishes, but also give it a unique taste.
Asian cuisine is gaining more and more popularity. The reason for this is not only the unique taste and aroma, but also the effect on appetite, digestion, and general health. And various spices, spices, sauces contribute to this.
Soy sauce is very good for many dishes. Consider various options using it for cooking chicken meat. Those who have tried it know how savory and tender the meat marinated in this sauce becomes. And for those who are still unfamiliar with the properties of soy sauce, we advise you to do this using one of the proposed recipes.
Chicken in soy sauce. Best Recipes
Recipe 1. Chicken breast in soy sauce
Chicken breast is very healthy, but a bit dry - everyone knows about it. This quality stops many. But if you try at least once while cooking chicken breast apply soy sauce, then love this category of chicken meat.
Required Ingredients:
- chicken breast (400 g);
- garlic (4 cloves);
- three tablespoons of vegetable oil and potato starch;
- chicken broth (half a glass);
- soy sauce (4 tablespoons);
- sesame seeds (for sprinkling).
Cooking method:
Free the chicken breast from the bones and skin. Cut the fillet into strips.
Sprinkle the meat with soy sauce, leave for ten minutes.
Sprinkle the fillet, soaked in soy sauce the day before, with starch. Mix well.
Cut garlic cloves into cloves.
Heat the oil, put the chicken fillet and garlic in it.
Stirring almost continuously, fry. Spend about five minutes on this process, then pour in the broth.
Bring the ingredients to readiness, the dish - until thickened.
tasty fillet chicken breast is ready, it remains only to sprinkle with fried sesame seeds.
Recipe 2. Chicken thighs in soy sauce
Turn out very tasty chicken thighs marinated in vinegar and soy sauce. Yes, and garlic will make its own, very positive, adjustments to the taste of chicken meat.
If you keep the meat in the marinade longer, the result will be stunning - you will get tender meat that melts in your mouth.
Required Ingredients:
- chicken thighs (about one and a half kilograms);
- half a glass of vinegar and soy sauce;
- garlic (3 cloves);
— Bay leaf and black ground pepper.
Cooking method:
Mix vinegar, soy sauce, chopped garlic, pepper, bay leaf.
Pour the washed thighs with this mixture. Soak them in the marinade for at least an hour. During this time, the meat must be turned at least once.
Bake in a preheated oven for about an hour.
Recipe 3. Chicken fillet in soy sauce
The meat will have to be marinated all night, so you will be able to taste this yummy only the next day. But the wait is worth it, you will want to enjoy the unusually soft and fragrant more than once. chicken meat.
Required Ingredients:
- chicken fillet (500 g);
- soy sauce (4 tablespoons);
- sesame (2 tablespoons);
- grated ginger (2 tsp);
- vegetable oil (3 tablespoons).
Cooking method:
Chicken fillet, washed and dried, cut into pieces.
Mix sesame seeds, soy sauce, oil, ginger.
Fold the chicken into this marinade, leave overnight in a cold place.
And the next morning, fry the chicken fillet on vegetable oil. Let the fire be medium, and the meat should become ruddy.
Recipe 4. Chicken with honey and soy sauce
The most ordinary weekday dinner can suddenly turn into a festive one, all you have to do is add soy sauce, a little white wine and a spoonful of honey to the traditional chicken. Such a small thing, but how the aroma and taste of meat changes. And now you are no longer just chewing a piece in thought, but reaching for a plate with pleasure to take more and more.
Required Ingredients:
- chicken meat (600 g);
- one tablespoon of honey and dry white wine;
- soy sauce (3 tablespoons);
- vegetable oil (for frying);
- ground black pepper.
Cooking method:
Wash the meat and lightly beat off.
Mix honey with soy sauce and wine.
Put the meat into the heated oil, pour it with this delicious mixture.
The fire will need a strong one. Fry the chicken on it, shifting it, pouring it honey soy sauce.
Recipe 5. Chicken in soy sauce with oranges
A recipe for those who love a certain sweet note in meat dish. Chicken meat cooked according to it just melts in your mouth. And its aroma is so pleasant that it immediately causes an appetite.
The recipe calls for a chicken carcass. You can use chicken thighs, wings.
If you want thicker orange sauce, you can add a couple of tablespoons of starch to it.
The experiments don't stop there. Try honey instead of sugar. Add some ginger.
Required Ingredients:
- soy sauce (4 tablespoons);
- the same amount of sugar;
- mustard (2 tablespoons);
- garlic (4 cloves);
- oranges (4 pcs.);
- water (200 ml);
- chicken (about 1.5 kg).
Cooking method:
Boil oranges. To do this, they need to be peeled, cut into cubes, put in a saucepan, pour water. Water - one glass.
Bring to a boil, add sugar. Boil on low heat for no more than five minutes.
Set aside - let cool.
Meanwhile, peel and chop the garlic, mix it with soy sauce and mustard.
Pour this mixture into the almost cooled orange broth.
Cut the chicken into pieces, put in a baking dish. Don't forget to oil it first.
Turn on the oven, let it heat up to 200 degrees.
Pour sauce over chicken pieces from saucepan.
Bake the meat for three quarters of an hour.
Use high quality soy sauce in your kitchen. Only this is good for health. It has no place for flavors, dyes, flavor enhancers. Therefore, when buying a product, study the label - find out from what and how it is prepared. Know what is the most useful way manufacturing - fermentation soybeans.
Buy the sauce that is bottled in transparent glass container.
If you want to festive table cook a very original chicken, try, in addition to soy sauce, also use a can of canned pineapples. To 100 ml of syrup drained from a jar of pineapples, add 1/3 cup of soy sauce. Marinate meat in it. And when you put the chicken pieces on a baking sheet, cover each with a pineapple ring, pour over the remaining sauce and bake. At the very end of cooking, sprinkle with grated cheese. Get exotic mixed with the usual - in one dish.
