Bob has an upcoming medical procedure that I won't go into on a cooking blog. Anyhow, tonight is the last night he can eat a regular diet. After this, for a few days, he goes on a low fiber diet and then a straight liquid diet. Anyhow, he shoveled a yard and a half of soil for me today and filled several raised beds. He deserves a tasty dinner on his last night of normal food for a while.
I ordered the shoyu sauce from Amazon. Here is what I ordered. It's not the cheapest stuff on the planet, but I don't think you could really make Shoyu Chicken without it.
This recipe is made using skin-on, bone-in chicken pieces. You'll want roughly 2 pounds. What pieces you use is entirely up to you. I chose thighs. I'd make this recipe using wings, too.
You want to brown them in a tablespoon of oil. I use canola as it is a heart healthy neutral flavored oil. Again, in your kitchen, use what you want. I probably wouldn't use olive oil, though. Thoroughly brown the chicken on both sides.
While the chicken is browning, mix up the sauce (see recipe below) and prep the ginger and the garlic.
Definitely make sure the chicken is browned. It will make a difference later on. Be patient. Don't rush it.
After the chicken is uniformly golden color, add the sauce, ginger and garlic. Bring to a boil, lower the heat to low, cover and simmer for 10 minutes. Turn each piece over, cover, simmer another 10 minutes.
After 20 minutes, the chicken will be a dark brown color. This is when you remove the lid and turn up the heat a bit and start cooking down the sauce.
As the sauce reduces, it coats the chicken pieces and turns them mahogany. Keep boiling until you have a sauce that is the consistency of syrup.
This is just damn delicious, no matter how you want to look at it.
I served this with some coconut rice and some Hawaiian Mac Salad.
Aloha!
Hawaiian Shoyu Chicken
2 pounds chicken pieces
1 tablespoon canola oil
1/2 cup shoyu soy sauce
1/2 cup water
1/2 cup sugar
2 tablespoon rice vinegar
4 cloves garlic, smashed
2 inch piece of ginger, peeled and thinly sliced
Brown chicken in a skillet, over medium heat, in a tablespoon of oil. In the meantime, in a medium bowl, whisk together shoyu sauce, water and sugar. Set aside.
When chicken is golden brown, add the sauce mixture along with the garlic and ginger. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Turn chicken over and repeat.
When chicken has simmered for 20 minutes, remove lid and turn heat to medium-high and reduce sauce until it is the consistency of syrup, continually basting and turning the chicken pieces to coat.
Serve with rice.
