0 (0)

Healthy Eating, Mains

Soy-sauteed chicken

Soy-sauteed chicken
Kirk McKoy / Los Angeles Times

Have you ever tried to cook from an old, old cookbook? One that doesn't give measurements, calls for ingredients you've never heard of and is missing a bunch of pages? That's not hard. Translating a medieval cookery manuscript, that's hard. ... Read more

Total time: 1 1/2 hours | Serves 2 to 3
  • 6 chicken thighs
  • 2 tablespoons oil, for frying
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1 tablespoon ground coriander
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon fennel seeds

Step 1Place the chicken thighs in a large saucepan and cover them with water. Bring to a boil, then reduce the heat to low and simmer until the chicken is almost cooked through, about 20 minutes. Remove the thighs from the pan and pat them dry with paper towels.

Step 2Fry the chicken in the oil over medium heat until it's browned on all sides, about 5 minutes a side. Pour off the oil and add the soy sauce, lemon juice, coriander, cinnamon, pepper and fennel. Bring to a boil, reduce the heat and simmer the chicken, partly covered, until the meat is falling off the bone, about 1 hour.


Suzie's sugar cookies
Suzie's sugar cookies

Bucatini amatriciana with ricotta salata
Bucatini amatriciana with ricotta salata

Macaroni and cheese
Macaroni and cheese

Roasted pepper, tomato and tuna mold with basil and black olive purees
Roasted pepper, tomato and tuna mold with basil and ...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Celeriac pasta with tomatoes and mint or basil
Roasted fillet of white sea bass en escabeche
Swordfish with tomatoes and fennel
Pan-roasted fish with prosciutto and mushrooms