Shoyu Chicken

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We, in Hawaii, don't normally use this much chicken broth, if any at all. I don't use chicken broth. The pieces don't all have to start out being submerged as you should mix the chicken while cooking. I also use about 1/2 teaspoon of powdered 5 spice. Also, when serving, put all the pieces on a platter with the liquid and top with 2-3 inch pieces of green onion or cilantro. Will give your presentation some color.
Yummy over rice. Othrwise, your recipe is right on.

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I made this for a weekly gathering of friends, and it was very successful. I removed the skin. I did not have any red pepper flakes, but I think it sounds like a good addition andI will try it next time, which will be soon! The sauce does take a little while to thicken, but I think the thinner sauce tastes just fine if you are pressed for time. As for the volume of sauce, I ended up with eight to ten cups extra, but am looking forward to finding other uses for it. This one's a keeper for me!

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I used only half what the recipe called for which may be why I did not have a lot of grease (I even left the skin on some of the thighs. Had I read the other reviews I would have realized I'd have a lot of sauce left over and made plans for it.

It truly felt like I was eating a Chinese meal at home but it tasted better because I cooked it. :

I found the Mirin at Whole Foods for about $4.50 and decided to splurge since I had rice wine vinegar at home already. I served brown rice as the side dish (also flavored with chicken broth which complimented this dish. Next time I will freeze portions of the sauce so it can be used with a vegetable dish later in the week.

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This was so amazing and is now a family favorite. This does make a ton of sauce so I put the extra sauce in the freezer to use for potstickers later. I think this sauce is almost as good as PF Changs Bistro sauce for their mongolian beef. Thanks Aida for this awesome recipe!

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I'm sorry to agree with many of the other reviews- it was just OK. I wish I would have doctored up the sauce a bit- maybe with more brown sugar, less soy sauce, more garlic and ginger. It IS too saucy. I added more cornstarch to thicken it, but there was waaayyy too much left over. I used chicken breasts, which maybe was a mistake as they didn't render any fat. The ribs in this episode were much better.

http://www.foodnetwork.com/recipes/aida-mollenkamp/sticky-five-spice-short-ribs-recipe/index.html

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My family loved this. They said it was the best "Chinese" food I had made. Based on the reviews, I did make a few changes. I used boneless, skinless chicken breasts which I sauteed prior to adding the liquid. I also halved the sauce amount. And because I watch too many Rachel Ray shows, I accidently grated the garlic and ginger into the aauce, which I think added more depth to the sauce. At my husband's request, I am adding this to our family recipes.

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Yes, this recipe does make a lot of sauce. I imagine you need that much liquid to cover the chicken as it cooks. But I'm glad there was extra sauce, because I used it for dinner the next night. The sauce is excellent over noodles -- any kind you like. I cooked some rigatoni, tossed it with the leftover sauce, and I'm telling you, it was to die for! I wish I had some right now.

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I also only did half the recipe for the sauce. I was only cooking for two and still had yummy leftovers. I also added crushed red peppers and it added a little heat to the dish. Second Aida dish and I loved it.

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Four thumbs DOWN on this one! Ended up in the trash...wouldn't feed it to the dog!

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Boy this was so good. I have read the other reviews. The one negitive i might agree with is there is a lot of the sauce but boy did the wife and i like it! I made stuffing with the meal and put sauce all over the stuffing. Yummy!