"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote:
> Your chicken sounds good regardless. Enjoy. Post a report later.
>
> ==
>
> Thank you. I appreciate you comments I will report back later

Ya know....The chicken sounds really good to me and I've got all
the ingredients here right now except I have chicken thighs
rather than breasts. I am very tempted to do just this with a
couple of thighs...let it marinate overnight then cook in the
morning. hmmmmmmm.

Anyway, please do tell how you BOTH liked/disliked it.

===

I would have used chicken thighs if I didn't have some breasts in the
freezer.

We will be having them tomorrow now. I have the chicken marinating in the
fridge overnight!

Oh I used maple syrup instead of honey. It tastes great

I often change things around to suit us. For example some recipes for this
type of sauce says to use ginger. We don't like it so I don't use it.

it still tastes jolly good.

I have Dsi1 to blame for this kind of food you know! It was all his fault
that we now love it)

I had never really used soy before, now I use it for a lot of things

I just made up a batch of Teriyaki sauce for the freezer. That has a great
flavour

That uses some cornflour to thicken, similar to what you were suggesting.

A favourite recipe here is :

Red Cooked Soy Sauce Chicken

What You'll Need
3 to 3 1/2 pound chicken
1 cup light soy sauce
1 cup dark soy sauce
1/2 cup Chinese rice wine or dry sherry
1/2 cup brown sugar or 1/3 cup Chinese rock sugar
4 cups water
Dried mushrooms
Onions
leeks

How to Make It
Saute onions and leeks
Soak mushrooms
Rinse the chicken under cold water and pat dry with paper towels.
In a pot large enough to hold the chicken (I use an 8-quart pot) combine the
light soy sauce, dark soy sauce, rice wine or sherry, sugarand the water.
Bring to a boil.
Add sauteed veg.
Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover
and cook the chicken for 45 minutes, turning over once or twice and making
sure it cooks for an even amount of time on both sides. Baste the chicken
for a minute or more each time you turn it over.
After 45 minutes, turn off the heat and the let chicken sit, covered €‹until
the internal temperature in the thickest part of the breast reaches 170
degrees Fahrenheit (about 77 degrees Celsius).
Remove the chicken from the pot, cool and cut into bite-sized pieces. Serves
6 €“ 8 (or 1/2 chicken will serve 4).
If you like, reheat up to 1 cup of the sauce to serve over the chicken.
Reserve the sauce to use again: bring to a boil, cool, and store in a
plastic container in the freezer.

I only cooked a whole chicken in it the first time. I now prefer to use
chicken joints. The sauce is wonderful and I always freeze the leftover
sauce in small portions.

It is delicious on many things