Sunday, October 10, 2010

Hawaiian Shoyu Chicken

  • 1 ¼ cup Shoyu Sauce (or soy sauce)
  • 1 cup Light/Dark Brown Sugar
  • 1 cup Water
  • 5 lbs Chicken Thighs

  1. Mix Shoyu sauce, brown sugar and water in a bowl until the sugar is completely dissolved. 
  2. Remove all skin and visible fat from chicken thighs. 
  3. Make one shallow cut on each side of the chicken thigh bone on the underside of the chicken.  Do not cut all the way through. 
  4. Place chicken in a pot or deep skillet.  Pour all shoyu mixture over chicken.  Bring to a boil.  
  5. Lower to a simmer for 30-40 minutes.  Stir often.
  6. Remove from heat when sauce thickens and meat begins to fall off the bone.
  7. Place chicken on plate (or on top of white rice) and pour sauce over chicken.
*Increase brown sugar for a sweeter sauce.  Decrease Shoyu sauce for less salty taste.

No comments:

Post a Comment