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Shoyu Chicken with Stir-fried Sugar Snap Peas

Shoyu Chicken with Stir-fried Sugar Snap Peas

By Chef Chai Chaowasaree
April 17 - 23, 2011

1 Serving

  • Shoyu Chicken with Stir-fried Sugar Snap Peas
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Ingredients:

  • 1 piece (12-14 ounces) Tyson Cornish game hen
  • 2 cups Aloha low-sodium soy sauce
  • 2 cups chicken stock
  • 1/2 cup sugar
  • 1 tablespoon ginger
  • 1 stock green onion
  • 1 stock Chinese parsley
  • 1 whole garlic, cut in half
  • 1 tablespoon chopped garlic
  • 1/2 tablespoon whole black pepper

Preparation:

  1. In a sauce pot, combine Aloha Shoyu, chicken stock, sugar, ginger, green onions, Chinese parsley, garlic and black pepper. Make sure hen is submerged in sauce. Bring to a boil.
  2. For presentation, tighten the legs of hen together with a string, (this will prevent legs from spreading out), drop in shoyu stock and bring to boil at medium-high heat for a couple of minutes. Remove any scum. Then, simmer for 15-20 minutes, depending on the size of the hen.
  3. Remove hen from pot and let it rest a few minutes before serving.

Stir-fried Sugar Snap Peas
Ingredients:

  • 1 cup sugar snap peas
  • 1/4 cup young baby corn
  • 1/4 cup red bell pepper, cut to bite-size
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon oyster sauce
  • 2 tablespoons white wine or chicken stock
  • 1/2 tablespoon Aloha Shoyu
  • pepper, to taste

Preparation:

  1. In heated saute pan, add oil and sugar snap peas, and saute for 30 seconds. Add bell pepper and young corns, and saute for a few seconds. Add chicken stock, oyster sauce, shoyu sauce and pepper, to taste.
  2. Cook for a minute or two or until the snap peas is cooked.