Just a few Saturday Stuffs:
Oven Shoyu Chicken:
This is one of the first things I made after our return from vacation. It is an easy dish that everyone cooks "back home" in Hawaii. Though most times it's simmered on the stove top, and the sauce thickened with cornstarch to make a gravy after the chicken is cooked. Being kinda lazy, I did the oven version. The origin is without a doubt; Chinese, but the addition of more sugar, and the "shoyu"(the Japanese word for Soy Sauce) indicates the Japanese influence of the dish. And to make things even more confusing, I threw in a coupla tablespoons "Kochujang" to add a Korean flavor to the whole mess.
2-3 Lbs Chicken Thighs(Whole with skin)
1/4 Cup Shoyu(Soy Sauce)
1/4 Cup Dark Brown Sugar
1/4 Cup Chicken Broth (or water if this seems too salty for you)
1/4 Cup Canola Oil
2 TB Sake or Shiaoxing
2 Tsp Finely Minced Garlic
1 Tsp Grated Ginger
Other flavors as desired - in this case I added 2 Tb Kochujang, but I've often added 5 spice powder, star anise, more garlic, chili paste, more ginger, miso, and whatever I feel like...
1 - Preheat Oven to 350
2 - Combine Marinade
3 - Line a baking pan with foil
4 - Pour Marinade into pan
5 - Place thighs skin side down into pan
6 - Bake for 30-45 minutes, or until juices run clear, turning the chicken 3 times.(End with skin side up)
You may also turn the oven up to 450 and bake the chicken skin side up for the last 5-10 minutes.
You can make it "fancy" by adding sesame seeds, some finely chopped scallions, whateva'......
"Fresh" Mangosteen in San Diego:
You can read the New York Times Article here.
*** And an even more updated article here (Thanks "user").
The specimens to the right were seen at Lucky Seafood in Mira Mesa, I found it in the front portion of the market, right when you enter. I can't vouch for the flavor, as the price of $6.99/lb was a bit steep for me. But there you go, fresh Mangosteen in San Diego.
Lucky Seafood Supermarket
9326 Mira Mesa Blvd
San Diego, CA 92126