Five-spice Shoyu Chicken

From: marinvegas

On Nov 14, 2005

didnt care for black licorice smell and taste .sauce was too thick

From: Michelle S.

On Jul 13, 2004

I had problems with this dish, however I will try it again and re-review if things change as I think it has great potential. First thing was the 5 spice powder refused to encorperate with the other ingreidents. I used low sodium terriyaki and soy sauce and the dish was way too salty (and I adore salty). Perhaps this came from the fact that for the "extra" flavor I marinated for about 10 hours...less than the 12-24 suggested. It does make fantastically moist chicken however....and I never did figure out what to do with the extra water and cornstarch, the directions never said. I imagine it was to thicken the sauce, but since it was WAY too salty that wasn't going to happen. Shredding the chicken and serving it minimally over rice is what saved it. Like I said I think this recipe has great potential and I will try it again...with slight modifications.

From: ciao

On Jul 15, 2004

Chris!!!! This recipe is heavenly! And so easy. What more could I ask for? I made the teriyaki sauce you referred to in your recipe, also a 5 star recipe, thanks for pointing it out. Anyway, I followed your recipe to the letter, using skinless, boneless chicken thighs. The aroma while this was cooking was unbelievable! My husband couldn't wait for it to finish. I brought the meat and sauce to a simmer, then covered and simmered for 45 minutes(the thighs were still a bit frozen), turning them every 15 minutes. Fantastic flavor with very little effort--you just throw it all together in the pan. Forgot to add--I added the cornstarch and water after the simmering time, and let it thicken for a few minutes. Served over white rice. The chicken was falling apart tender. The 5 spice powder just adds the most wonderful flavors to this dish. And as I write this, my dh is at work having some leftovers for lunch. Thanks for an amazing recipe that we will enjoy frequently!