Easiest Way to Cook Appetizing Soy Sauce & Ginger Marinated Chicken Drumsticks

Soy Sauce & Ginger Marinated Chicken Drumsticks. Soy sauce (also called simply soy in American English and soya sauce less frequently in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami flavor. This releases sugars as well as umami elements and develops the brown color for which soy sauce is known.

Salt was scarce and expensive at the time, and a method to extend salt was discovered by fermenting it with soy beans and fish. Soy sauce is a condiment made primarily with four ingredients: soybeans, wheat, salt, and water. There are many different kinds of soy sauce, but the three most common are light, dark, and thick soy sauce. You can have Soy Sauce & Ginger Marinated Chicken Drumsticks using 0 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Soy Sauce & Ginger Marinated Chicken Drumsticks

These are what most Chinese and Taiwanese people use in the kitchen. Japanese soy sauce and tamari are similar but not identical products. Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. Ponzu is a citrus-flavored soy sauce that's used in dressings, as a dipping sauce, and as a marinade.

Soy Sauce & Ginger Marinated Chicken Drumsticks instructions

1. Make the marinade by mixing all ingredients. Make a cut on one side of each Drumstick, and pack a reusable ziplock bag. Add the marinade, remove the air as much as you can, and set aside for 1-2 hours to marinate. Turn over the bag occasionally..
2. *Note: Marinating can be done using a bowl or container, but the amount of the marinade might be not enough for those methods. You need to turn over the Drumsticks frequently, so that they get marinated evenly..
3. *Note: You can marinate the Drumsticks overnight. In that case, you don’t need to add Salt..
4. Drain the marinade very well. Place them on a baking tray lined with baking paper, and bake in the oven at 220℃ for 30 minutes..

It adds a tangy, acidic element to soy sauce and can really brighten up a dish. Soy sauce is widely used throughout East and Southeast Asia, from Japanese shoyu to Indonesian kecap manis. The Chinese invented this liquid sauce that is made from fermented soybeans and used so often in Asian cooking. Learn more about the five most common Chinese soy sauces, plus two of the more popular Asian soy sauces from outside of China. "Soy sauce is not just one thing, it has its own world," says Katsuya Fukushima, chef and co-owner of the Daikaya restaurant group in Washington D. Making your own soy sauce is a long (and smelly) process, but the final result is a delicious, complex flavor you'll be proud to serve to your family and friends!

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