"Sorting through soy sauce; flattening chicken" by Food Forum

Soy sauce made simple

Selecting soy sauces isn’t as simple as it once was. Made from a fermented and distilled mixture of soybeans, water and, typically, wheat, soy sauces are increasingly available in various grades, as well as regional variations, whether Chinese, Japanese or Korean.

Light: Lighter in color and saltier than other soy sauces. Used in dipping sauces and all-around cooking.

Dark: Slightly thicker, less salty and richer in flavor than light soy sauce. Typically contains molasses or other flavoring. Used for stews, marinades and in glazes for roast meat.

Chinese black soy: A dark, thick soy sauce, similar to “kecap manis” but flavored only with molasses.

Kecap Manis: A dark, thick soy sauce sweetened with palm sugar and flavored with star anise and garlic.

Shoyu: Translated literally from Japanese, shoyu means “soy.” Less salty than most Chinese soy sauces.

Tamari: Wheat-free and slightly stronger in flavor than most Chinese soy sauces. Typically used in cooking rather than dipping sauces.

Mushroom: A rich, woodsy, mushroom flavor and aroma, made from dried mushrooms and dark soy sauce. Its depth of flavor is useful in stews and marinades.

Flat chicken

Need some thin chicken?

Weight a whole chicken under a brick or skillet so that the breast stays juicy and the skin gets crisp.

To do it, wrap a clean brick (or heavy cast-iron skillet) in aluminum foil. Sit the chicken upright on your cutting board, and, using kitchen shears or a sharp knife, cut out the backbone.

Flatten out the chicken, breaking the breastbone if necessary. If you’re using any herb or spice rubs, add them now, and then grill skin-side-down over a medium-low fire, weighted under the brick.

After 15 to 20 minutes, flip the chicken over and finish cooking another 15 minutes. This can also be done with chicken halves in a heavy skillet (use two bricks, then) over medium heat.

Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com