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Nutrition Facts
Serving Size 1 (195g) Recipe makes 4 servings
Calories 383
Calories from Fat 238		(62%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 2077mg		86%
Potassium 300mg		8%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 0.3g	1%
	Sugars 10.7g
Protein 19.9g		39%
detailed view... how is this calculated?

Eiko's Shoyu Chicken

Recipe #363198 | 1¼ hours | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: hope2day
Mar 28, 2009

My sister in laws mom is from Japan. This is a recipe that she has passed on to us. We really love it!!

SERVES 4 (change servings and units)

Ingredients

1 1/4 lbs chicken
1/4 cup peanut oil
1/4 teaspoon ginger
2 garlic cloves, crushed
1 tablespoon sherry wine
1/2 cup water
3 tablespoons brown sugar
1/2 cup soy sauce

Directions

1
Mix sherry, water, brown sugar and soy sauce.
2
Heat oil in dutch oven, fry chicken until brown.
3
Sprinkle ginger and garlic on top of chicken.
4
Add remaining ingredients.
5
Cover and cook slowly for 1 hour or until done.
6
*You could also cook it in the oven @ 325 for 1 hour.
7
*If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry
Cuisine > Asian
Preparation > Time to Make > < 4 hours
Occasion > Taste/Mood > Comfort Food
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: Karen Elizabeth

On Sep 21, 2009

Suddenly finding myself with four very hungry young adults, I needed something simple, satisfying, flop-proof and relatively quick.. which this is, even tho it cooks for a while, it looks after itself so that you can prepare everything else, like the rice! I cooked this on top of the stove, and I did add some veggies.. like my veggies. I added a sliced red onion and a carrot cut into batons, with the chicken, and about halfway through the cooking time I added one red and one green, pepper, both sliced. Everyone loved this, I'm glad to say I easily fed the youngsters and my DH, I served it on steamed white rice. A great recipe, made for PAC Fall, 2009

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From: Pneuma

On Jul 13, 2009

YUM! YUM! YUM! I used chicken breast and cut it into bite sizes before proceeding. I accidentally placed more ginger powder here but whew.. it still came out great! I just added a wee bit of water to balance my mistake. Love the sauce, and thank goodness it's not that salty as there was brown sugar added making it a bit sweet. Served this with white rice on a bowl, chopsticks like toppings. Keeper~ Thanks for sharing, hope2day. Made for the Unrated Asian tag game 2009.

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