Eastern cuisine is fondly loved by many gourmets, and not only by them, because each of us consumes dishes from the east, without even knowing about it. In this article, we suggest that you prepare a delicious and unusual dish in the form of chicken fillet in soy sauce.
Chicken fillet recipe in soy sauce with honey and garlic
Ingredients:
- chicken fillet - 1 kg;
- root of ginger (grated) - 1 teaspoon;
- garlic - 4 cloves;
- green onions - 2-3 feathers;
- anis - 2 stars;
- cinnamon - 1 stick;
- honey - 1 tbsp. a spoon;
- soy sauce - 1/2 tbsp .;
- black pepper - to taste;
- sesame;
- water - 4 tbsp.
For sauce:
- ginger - 28 g;
- green onions - 1-2 feathers;
- broth cube - 1/2 pcs .;
- salt - 1/2 tsp;
- vegetable oil - 2 tbsp. spoons.
Preparation
Ginger rub, chop the green onions, sprinkle everything with a crumbled bouillon cube. In the wok, heat the vegetable oil until it starts to smoke, and pour ginger and onions with it.
In a bowl, pour soy sauce and water, add grated ginger, garlic, chopped green onions, a cinnamon stick and some anise. Sweeten the sauce with a spoon of honey or brown sugar. The mixture is put on the fire and boiled for 15 minutes. Then add the pre-washed and dried chicken breast to the sauce, without the bone, but with the skin. Cook the chicken in the sauce for 10 minutes, and then reduce the heat and continue cooking for another 30 minutes. The ready chicken is served immediately with the sauce, cut into thin pieces and sprinkled with sesame and the remains of green onions.
Chicken fillet in soy sauce with sesame seeds
Ingredients:
- chicken fillet - 1 kg;
- brown sugar - 80 g;
- soy sauce - 2 tbsp. spoons;
- salt, pepper - to taste;
- ginger - 40 g;
- water - 2 items;
- sesame.
Preparation
Chicken fillet with skin is washed and dried using paper towels. In a bowl, mix the sauce, brown sugar, a little pepper and salt. We dip the chicken into the cooked sauce and
In the frying pan wok pour water and put in it grated ginger. Next, we send the pickled breast, which you can pre cut into pieces, but in this case you need to be especially careful, as the meat will easily be dried. Tushim kuru in the sauce for about 30 minutes, or until the water evaporates, and at the bottom of the wok there will not be a thick broth. Serve this dish with a thick broth as a sauce, and you can dilute the broth with additional water, pour into a deep plate, and then add the chicken. If desired, the dish can be sprinkled with sesame seeds.