Sauce:
1 1/2 cups Kikkoman Soy Sauce
1 cup Kikkoman Hoisin Sauce
1/3 cup rice vinegar
3 tablespoons rice wine
1 1/2 ounces garlic, minced
1 1/2 ounces ginger, minced
6 pounds chicken thigh meat, skinless, cut into 1-inch pieces
salt and white pepper, as needed
vegetable oil, as needed
6 cups green onions, cut into 2-inch pieces (white and light green part only)
72 small dried hot chili peppers
24 cups hot cooked rice
To make Sauce: Whisk together all sauce ingredients. Refrigerate, covered. (Yield: 3 cups)
For each serving, to order: Season 4 ounces chicken with salt and white pepper. In wok, heat oil over high heat; add chicken and sauté until chicken turns white. Add 1/4 cup green onions and 3 peppers; sauté until green onions start to soften. Add 2 tablespoons sauce and mix until all ingredients are coated. Mound 1 cup rice on one side of plate, plate chicken mixture alongside.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
