Saturday Stuffs: Oven Shoyu Chicken and Fresh Mangosteen in San Diego

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:

I apologize for deleting and misplacing the email asking me about the availability of 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

Comments

[Carol]

A mixed Asian shoyu chicken is the best!

I don't know what mangosteen is but those logans look mighty fine.

[user]

You can get mangosteen from SE Asia now.

Here is a more recent NY Times article and video:
http://video.on.nytimes.com/?fr_story=FRdamp268687

http://www.nytimes.com/2007/06/27/dining/27frui.html?scp=5&sq=mangosteen&st=nyt

[Kirk]

Hi Carol - Yes, shoyu chicken is comfort food for many...

Hi User - Thanks for the info; I'll revise my post.

[Dee]

OOooOHh, that Shoyu Chicken looks good! Is it anything like Kaka'ako Kitchen's? I'd never had homemade Shoyu Chicken, but I love theirs...

[Munch]

Mmmmangosteen.
I just went over and grabbed a bag. Some of them were a little dried out but so yummy!

I've hoped to see some for a long time. Thanks for mentioning where to find some.

[nhbilly]

Thanks for the yososimpo recipe!

[chris]

Thank you for using chicken thighs, bone in, skin on. I think this is one of the most under utilized cuts, and very affordable, too. Too many people shun this in favor of skin- off breast meat, which would dry out in something like this. The thigh has the best flavor, moisture, and not too many tendons like the leg.

[kat]

mmm, baked shoyu chicken. Hope you are enjoying the weekend!

[Rachel]

yummy I'll definitely try that recipe. It sounds like a kind of teriyaki chicken? Or is that different coz the teriyaki is on skewers?

I love mangosteens and really miss them here in Aust. In SEA, durian is known as the king of fruit and the mangosteen the queen of fruit and my mum always says you need to eat them together because the durian is "heaty" but the mangosteen is "cooling".

[Kathy]

Thanks for posting the shoyu chicken recipe kirk - now I know what I'll be having for dinner! ^_^

[Kirk]

Hi Dee - I don't think this is as good as Kaka'aki Kitchen's 5 spice Shoyu Chicken...it is cheap and easy, though! Now, you've gone and made me homesick....

Hi Munch - I'm glad you were able to grab some.

Hi Billy - Now you should know that I only make easy, simple stuff!

Hi Chris - Skinless, boneless chicken breast....not unless I'm forced to. Sometime's it is almost like people are afraid of bone in chicken thighs with the skin.

Hi Kat - Thanks, as always, the weekend was much too short.

Hi Rachel - It's kinda of a cross....think of the Chinese Red-Cooked combined with Teriyaki, and you'd kinda have it.

Hi Kathy - I think this may be too simple for you.....

[yummieyummy]

Wow, I've been getting it for $8.99/lb at Vien Dong IV. Too expensive, but I can't help it.

[Kirk]

Hi YY - You need to get back to SEA.....we saw Mangosteen everywhere in Cambodia!

[yummieyummy]

Maybe I can go after all. I'm trying very hard to get 2 weeks off in August =)

[Kirk]

Hi YY - I hope it works out!

[foodhoe]

mmm that chicken looks good! I love mangosteens too, wonder if they make their way all the way up to the north coast?

[Mike]

Born in LA, spent eight years in Hawaii, and now in SD. Have used this recipe twice now. Awesome. Mahalo!

[Kirk]

Hi FH - If there are mangosteens here in San Diego, I'm sure you can find them in the Bay Area!

Hi Mike - Thanks so much! I really enjoy knowing how my recipes turn out when others make them.