Sharwood's Soy Sauce

paddy's_mum

I consider myself a fairly experienced and competent cook. My casseroles are frequently specifically requested by family and friends.

I have just been given a jar shaped bottle of Sharwood's soy sauce, and couldn't offend my dear old lady neighbour (who had won it in the Darby and Joan raffle) by refusing her generous action.

I have no idea how to use it and am a little worried about overpowering the flavour of, say, beef casserole by putting too much in. I really don't want to possibly spoil a meal (and then have to feed it to the dogs) simply by not knowing how/what/where/when to use it. Any recommendations most gratefully received.

redcherry_girl

I think firstly I have to say that I've never really used soy sauce in casseroles or stews. And I don't think a gift of soy sauce should be seen as an insult to your cooking! Basically, soy sauce is best used in oriental/asian dishes which would use soy sauce normally. I *personally* think it'd be a bit odd to use soy sauce in the same way you'd use worcester sauce for example. It's not really what it's used for.

Having said that in asian cuisine it's often used to add flavour, but I think the flavour of soy sauce is only really suited to food from that part of the world. It's also very often used for sauces. I'm afraid I can't think of any specific example, but if you're looking for some inspiration regarding this style of food a place to start would be your local library or friends with lots of cookbooks. I've got a Wagamama cookbook which is very good but some of the ingredients can be very difficult to get hold of.

If you don't really like Japanese/Chinese or other Asian cooking then I'm afraid I'm a bit stumped as to what you could do with it. I don't know what other people will say but I really do think that the flavour of soy sauce will clash with normal british fare. Hope this helps,

redcherry

soappie

I use soy sauce in stir fries all the time. Stir fries are a good way of using up left over meat from Sunday roast. A few chopped spring onions/peppers/celery/mushrooms - or even cold left over veg from Sunday roast, some garlic, soy sauce and a splash of wine - stir fry it all and lay it on top of freshly cooked noodles - Yum!

There's another dish I do which is an easier version of 'beggars chicken' (where you have to wrap the chicken in a salt dough and bake it for hours - the fun bit is removing the salt dough with a mallet just before serving!).

What you do is:

Get a fresh chicken
Get a roasting dish
Lay three or four sheets, one on top of each other, of foil across the roasting tray - long enough so that the foil will wrap round the chicken and seal it nicely.
Put the chicken on top of the foil (but don't cover just yet)
Mix together a tablespoon of soy sauce, sherry (or saki), a finely chopped spring onion, a teaspoon of grated fresh ginger (or half teaspoon of ground) a crushed garlic clove and a pinch of chinese five spice.
Gently spoon the mixture into the cavity of the chicken trying not to spill to much outside.
Brush the outside of the chicken all over with soy sauce.
Then firmly seal up with the layers of foil and stick in the oven on about Gas mark 4, 180C electric for around 3 hours.
Leave it there - don't even be tempted to peek!
When you take it out and unwrap the foil the smell is divine and the chicken is really moist and white and tasty tasty tasty. Let it rest for 15 mins lightly wrapped again in the foil to make it easier to carve.

meanmarie

Paddy's Mum,

If you have never used soy sauce before I would suggest that you use it in very small quantities at first, you are then unlikely to spoil anything as the taste will be barely discernible....maybe half a tsp...you can use it in stews casseroles, cutting down on amount of salt and soy is very salty.

I would also use it in marinating chicken, whether whole or jointed, with a little honey and mustard...the trick is to start with very small amounts.

Its great in stirfries, either veg or meat and veg.

Don't worry about it, it won't go bad quickly so just see how it goes.

Marie

baby_fuzz

I found this great little Chinese recipe for sticky soy chicken wings that you may wish to try:
http://www.waiyeehong.com/index.php?option=com_content&task=view&id=78&Itemid=51
These go down great when there's a party!