Yesterday, I posted a photo of a plate that had several items on it. We were talking about a side dish, today let’s talk about the main dish on that plate. If you’re not from Hawaii, then you wouldn’t be familiar with one of the ways that Chicken is made.
We no mess around! Forget that dry, nasty, tasteless breast, go for the thighs; either bone-in or not, skin-on or naked, your choice there. The dark meat of pretty much any animal is fattier and that adds up to ONO~LICIOUS!! (good)
Shoyu Chicken is a terrific alternative to your everyday broiled Chicken breast. And talk about a simple recipe… well, we’ll get to that in a minute.
What was that question? What’s Shoyu?
I had to look that one up too. Shoyu has under gone a slightly different fermentation process from your run-of-the-mill Soy Sauce. For us locals, Aloha Shoyu is the best!! Yes, there are other brands, but if you can find it, buy it. We always have a gallon jug in the pantry at all times as a reserve.
But I digress, on to the chicken.
5 lbs. Chicken Thighs
5 C. Chicken Broth or Water
3 C. Soy Sauce
4-5 fresh Garlic, crushed
1-2 Tbsp. fresh Ginger, finely grated
1 bunch of Green Onions, rough chopped
½ C. Beer (optional)
Chuck everything into a large pot
Bring to a boil; lower the heat to a simmer
Cook uncovered for 45-60 minutes, until the Chicken is very tender.
Remove from the cooking liquor and serve with freshly chopped Green Onion and a sprinkle of Sesame seeds for a flourish.
*This is an economical dish for a large family. Served with some steamed rice and the Namasu we talked about yesterday, your kids will actually eat what you put down in front of them without a fight.