Hawaiian Shoyu Chicken

Submitted by Kana K.

"This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 lb chicken thigh, bone in, skin on
• 1 cup chicken broth
• 1⁄4 cup and 2 tblsp soy sauce (Hawaiian Shoyu)
• 1⁄4 cup brown sugar
• 4 garlic cloves, peeled and smashed
• 3 inches piece ginger, sliced 1/8 to 1/16 inch thick
• 1 tablespoon cornstarch dissolved in 1-2 tablespoons water, to make a slurry
• 1 -2 green onion (to garnish)
• 1 tablespoon toasted sesame seeds (to garnish)

directions

1. Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
2. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
3. Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
4. Glaze over the chicken. Garnish with slices of green onion.
5. Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
6. Serve with rice, and what the heck, mac salad! Onolicious!

Reviews

[Spencer W.]

I live in Lahaina, Maui and have savored a multitude of Shoyu/Teriyaki dishes. This one was very simple in design but a little more interesting when i added sesame oil( one tsp for a double batch), a quarter of a small yellow onion minced, a pinch of cayenne, some mexican oregano and more ginger. I use chicken broth(Better than Boullioun) in many of my dishes for more depth and pronounced flavor so when I saw that you went the same route as I I knew it was going to be good...I saved a mason jar of the "gravy" since it will enhance other Hawaiian, Filipino and Japanese creations..I served the chicken with rice and Mac' n' Cheese with Edamame and Shiitake mushrooms(not much) topped with breadcrumbs... I Loved it..Sometimes I can taste the dish just by reading the ingredients! I usually always modify the recipe because I like bumping it up by nature however your style was perfect as a foundation.....Oishi Desnai!