Shoyu Chicken

By carvalhohm

Ingredients

• Chicken:
• 2 pounds frozen or fresh chicken thighs, with skin and bone-in
• Sauce:
• 1 can chicken broth
• 3/4 cup Aloha shoyu, or Yamasa premium soy sauce
• 1/2 cup light brown sugar, packed
• 5 cloves of garlic, peeled and smashed
• 1 (2-inch) fresh ginger, sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• Garnish:
• 2 to 3 stalks of green onions, sliced or chopped
• 5 pounds chicken parts or thighs
• 2 cups shoyu
• 1 cup water
• 1 cup sugar
• 1 piece ginger, crushed

Details

Adapted from ilovehawaiianfoodrecipes.com

Preparation

Step 1

Chicken Preparation:
If using frozen thighs, thaw completely in refrigerator for 2 to 3 days.

Sauce:
In a large pot, add soy sauce, brown sugar and cook over medium high heat until sugar dissolves. Then stir in chicken broth, add garlic and sliced ginger, heat for a few minutes. Then add chicken thighs and bring to a boil, then turn heat down and simmer on low.

Cook 1 to 2 hours, or until chicken is fork tender. Periodically skim surface to take out oil and brown impurities floating on the surface. When chicken is done, place on a platter.

Combine cornstarch and water to make a slurry. Set aside.

In another pot or bowl, pour remaining sauce through a strainer, then add strained sauce to pot and bring to a boil. Add about a third of cornstarch mixture to sauce and whisk, then bring back to a boil and whisk in more cornstarch until thickened. When sauce coats the back of a spoon turn off heat.

Pour some of the sauce over chicken and reserve some to pour over rice, if desired.

Garnish with chopped green onions.