1/4 C Wesson oil
3/4 C shoyu
1/2 C sugar
1/4 C Mirin
1 crushed garlic
sliced shoga (ginger)
Soak chicken 1/2 hour to 3/4 hour in a deep bowl. Start with skin side up. Bake in 350 degree oven approximately 1 hour 15 minutes. Dip in sauce about every 20-25 minutes. Suace enought for 1 to 2 chickens
1/2 C Heinz white vinegar
1/2 C sugar
Heat above ingredients until sugar is dissolved. Cool.
Enough for 4 cups of rice
2 cucumbers, sliced thin
3 strips wakame (dried strands of seaweed)
1 C sugar
3/4 C vinegar
1/4 t salt
1 t shoyu
Sprinkle cucumber with salt and set aside. Soak wakame in water about 10 minutes. Draing and cut into thin strips. Make vinegar mixture with the remaining ingredients. Place salted cucumbers in colander and rinse with cold water. Squeeze out excess water from cucumbers and add to vinegar mixture. Drain wakame and add to vinegar mixture.
6T + 3 sugar (12pkg)
Then lightly fry in 1 T wesson oil and add 12T shoyu and 6t sugar (3pkg)
Steamed pork with salt fish (Hom Yu)
3/4 lb pork - chopped or ground fine
2 water chestnuts - chopped fine
Green onions - optional
1 T or more to taste - shoyu
1 t sugar
1 T or more - corn starch
1 piece Chinese salt fish - cut in 1/2 inch slices
fresh ginger - slivered small pieces
Mix together in a bowl: pork, water chestnuts, green onions, shoyu, sugar, corn starch. Pat pork mixture to a patty 1 inch thick and put in a wide shallow casserole type dish for steaming. Place 1/2 inch wide pieces of salt fish on top and finely shredded ginger. Steam for 30 minutes.
Note: 06-24-11 dnm: Tried recipe with anchovy as fish and powdered ginger. Fish worked. Ginger, not so much.