Shoyu Chicken Mainland Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of my favorite dishes. I learned how to make this dish in a Chinese Cooking class that I took years ago. Its a well-known chicken recipe that is mainly made in Hawaii. The chicken is gently simmerd in soy sauce and juice and comes out tender and very flavorful. Read more . My Mainland twist is to bake it for several minutes before serving to firm up the chicken which makes it even better if there is skin on the chicken. This is one recipe that is really worth trying! When served over rice, it makes a great meal. Ingredients:
3-4 pounds of chicken thighs with the skin on. (you can use boneless,skinless chicken but you will have to monitor the cooking time.) i buy the large inexpensive family packs of whole thighs. |
1 cup regular soy sauce |
1 cup of pineapple juice |
1/2 cup of brown or white sugar |
3 cloves of sliced garlic |
2 tsp. minced fresh ginger (powdered ginger works but fresh is better) |
1 tsp. ground pepper |
optional: 1 tsp. crushed red pepper seeds if you'd like to add some heat to the finished recipe. |
Directions:
1. Using a large pot or a dutch oven, add all of the ingredients except the chicken and bring to a boil over a medium-high heat.
2. After reaching the boiling point, add the chicken thighs, stir and cover the pot.
3. Reduce heat to a low flame and simmer for an hour.
4. Remove chicken from the liquid and place on a large baking sheet covered with either a silicone baking pad of Release Aluminum Foil.
5. Bake for 30 minutes at 350 degrees, skin side up!
6. Serve with or over fresh rice.
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