Living in Hawaii, I’ve learned to prepare so many favorite local dishes. SHOYU CHICKEN is definitely one that my family enjoys. Although traditionally Japanese, with it’s sweet soy sauce flavor and a hint of ginger, Shoyu Chicken is favored among the locals. Chicken pieces, cooked in a sweet soy sauce concoction, thickened to almost gravy-like, and served over white rice. Give my recipe a try and see if it becomes a favorite of yours too. 😉
4 lbs. Chicken thighs, trimmed of fat and gristle
2 Tbsp. Vegetable oil
10 whole Garlic, crushed
1 (4-inch) piece Gingerroot, sliced thinly
1 1/2 cups Kikkoman soy sauce
1 cup dark Brown sugar
1 (32 oz.) container Chicken broth (4 cups)
1 tsp. Accent seasoning
1 bunch Green onions, sliced into 1-inch pieces
4 Tbsp. Cornstarch
4 Tbsp. Water
Because of the length of time needed to “braise” the chicken pieces, I recommend using dark meat, such as drumsticks or thighs, for this dish. Using breast meat or tenderloins will only dry out the meat without adding much flavor to it. Let’s begin by washing and trimming all the fat and gristle from the chicken thighs.
Crush the garlic and wash and slice the ginger. There is no need to peel the gingerroot. Set these aside.
Slice the bunch of green onions to about 1-inch pieces. Set this aside.
Prepare the shoyu sauce by combining, in a bowl, the brown sugar, soy sauce, and accent.
Stir this mixture until the brown sugar has dissolved slightly and set this aside.
Now, in a large pot, heat up the vegetable oil on MEDIUM HIGH heat. Add the ginger and garlic and stir for about 1 minute.
Add the chicken pieces and stir to combine. On HIGH heat, we’re going to slightly brown the chicken, being careful NOT to burn the garlic. Cook this for about 3 – 4 minutes. Reduce heat back down to MEDIUM HIGH.
Now, carefully pour the shoyu mixture over the chicken pieces. Stir to combine well. Add the chicken broth and stir again.
Now add the sliced green onions and stir. Bring this to a boil on MEDIUM HIGH heat. Cover and reduce heat to MEDIUM LOW and cook for about 45 minutes. Remove any fat floating to the surface throughout the cooking time, stirring often.
Continue to cover, stir, and remove the fat floating to the surface, throughout the whole cooking time. After the cooking time is done, your Shoyu Chicken is ready to be eaten, served with white rice. BUT, if you’d like to kick it up a notch, proceed on to the next set of instructions below.
Once the cooking time is done and the chicken is cooked through and tender, remove the chicken pieces from the broth and set aside.
Pour the broth into a sieve or colander to separate the ginger, garlic, and skin that has fallen off the chicken. Then pour the broth back into the cooking pot. Cook the broth on MEDIUM HIGH heat and once again, remove any fat that floats to the surface of the broth.
Now this part is going to be tricky, because it all depends on how much broth is left after cooking the chicken. Start off with the amounts posted above in the ingredients list, then if you need to thicken up the broth more, make another batch. You’re looking for a consistency that is thick but not quite as thick as brown gravy. Mix the cornstarch with the water and stir to dissolve. Make sure that the broth comes up to a slight boil, then add the slurry mixture, whisk the broth. If the consistency is not thick enough for you, make another batch of slurry and continue this until you’ve reach your desired gravy consistency. *REMEMBER to always bring it to a boil before adding more slurry.
Allow the broth to come to a boil, BEFORE adding more slurry to thicken. Once you’ve reached the desired consistency, return the chicken back to the pot and stir to combine with the gravy. SERVE! We like this with white rice.