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October 8, 2008
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Sep 15, 2008, 8:44:18 PM
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Soya Sauce Chicken by LimeGreenSquid Soya Sauce Chicken by LimeGreenSquid
Here's some Soya Sauce Chicken, i made before i left St. John's. It looked so tastey, and was a good photo that i thought i'd post it, and make you all non-vegetarians drool!

Basically what i did was make my own marinade out of:
-Kikkoman Soya Sauce
-Rice Vinegar
-Lemon Juice
-Minced garlic (from a jar, with a little bit of the juice, too)
-Oregano
-And sometimes sesame oil

I poured it on the dish of chicken, and baked it for an hour, every 15 minutes i would re-brush the marinade over the top of the chicken, and voila. It's best eaten with parboiled rice with a heaping teaspoon of vegeta added to it before you boil it. The sauce with the chicken runnings in it added to the rice is just so yummy and addictive. When my mom would make this, i would sometimes, for a snack, just take a bowl of rice, and some of the sauce, and microwave it.
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:iconcdmalcolm:
cdmalcolm Featured By Owner Jun 21, 2012  Professional Digital Artist
I need to make that like right now.
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:iconlimegreensquid:
LimeGreenSquid Featured By Owner Jun 22, 2012  Hobbyist Traditional Artist
Hehe, 'tis yummy!
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:iconmarkhal:
Markhal Featured By Owner Aug 3, 2009
Yummie!
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:iconengorgement:
Engorgement Featured By Owner Jun 8, 2009
bbw-chickens?
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:iconlimegreensquid:
LimeGreenSquid Featured By Owner Jun 9, 2009  Hobbyist Traditional Artist
They are kinda pudgy and tasty looking, aren't they - just like BBW...
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:iconengorgement:
Engorgement Featured By Owner Jun 9, 2009
The bigger the better :P
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:iconmollygrace:
mollygrace Featured By Owner Nov 13, 2008
That looks a lot like chicken adobo, except chicken adobo uses party wings in a big soup pot and you slowly cook it until the meat is tender and falling off the bone into the soy sauce/vinegar broth. Then you serve it over rice. Yum! I made some a couple weeks ago, yummy yummy!

Oh and skip the chicken breast, not oily enough for this recipe!
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:iconlimegreensquid:
LimeGreenSquid Featured By Owner Nov 14, 2008  Hobbyist Traditional Artist
Ooh, neat ... cook slowly, eh? How slow, and how hot is the oven? I'm all interested now ... hehe.
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:iconmollygrace:
mollygrace Featured By Owner Nov 14, 2008
Well, it's on the stove. Basically get the broth hot enough that it's almost boiling, then bring it down to a hot simmer. If you overcook it the meat gets rubbery.
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:iconlimegreensquid:
LimeGreenSquid Featured By Owner Nov 14, 2008  Hobbyist Traditional Artist
Innnnnterestink ...
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