In Hawaii, Shoyu Chicken is a classic local favorite. Shoyu means “soy sauce,” and is one ingredient that is always at the table and used to season almost everything.
Here’s another version of this classic from Foodland Supermarkets.
- 3 cups shoyu (soy sauce)
- 1.5 cups mirin (sweet rice wine)
- 1.5 cups water
- 3/4 cup brown sugar, packed
- 2 T ginger, finely chopped
- 2 T garlic, finely chopped
- 1.5 t Chinese Five Spice
- 3 T cilantro, finely chopped
- 12 skin-on, bone-in chicken thighs
- 1 T cornstarch
- 2 T water
- Green onion for garnish
- Combine first 8 ingredients in a pot large enough to hold all the chicken. Stir to combine and bring to a boil. Add the chicken and return to a boil. Reduce heat and cook for 20 to 25 minutes, or until chicken is cooked through. Don’t overcook.
- Remove the chicken from the pot and put it on a serving platter. Keep warm.
- Remove one cup of shoyu broth from the cooking pot and skim off fat from the top. Dump the remaining sauce down the drain. Return the defatted shoyu broth to the cooking pot. Bring to a boil. In a small bowl, mix cornstarch and water and whisk into boiling broth. Reduce heat and cook until thickened, stirring frequently. It just takes a minute or two. Brush glaze over chicken and garnish with cilantro leaves.
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