Sunday, December 12, 2010

Shoyu Chicken

Moving to Hawaii has its benefits, and I'm not just talking about the sandy beaches or warm weather. I'm talking about the food! They have some serious "ono grinds". We have picked up a few recipes from the locals here, recipes we will most certainly be bringing back home. This is one of them and it quickly became my favorite chicken and rice dish ever! The chicken is tender and has a perfect sweet and salty combination. My favorite part of the dish is the shoyu sauce to pour over the rice. Together, with the chicken, makes this the perfect Hawaiian dish! It is so unbelievably easy too. You can have this dinner ready in 45 minutes!

Shoyu Chicken

1 cup Shoyu (soy sauce for us mainlanders, Aloha brand best, but pretty sure that it is just a Hawaiian thing. Kikkoman is okay, not as sweet, more salty, so add a bit more water if needed)
1 cup sugar
1 cup water, may need a little more if it is too salty
12 chicken drummies, skin removed (the slimy hard part)
1/2 onion, diced *can use green onion, or use green onion to garnish after
1-2 cloves garlic, minced
Cooked rice

Combine shoyu, sugar, and water. Heat until sugar dissolves. Throw in garlic and onion. Stir. Throw in skinless chicken drummies.* Bring to boil. Simmer for 45 minutes, stirring a couple times throughout. Serve with cooked rice, and the extra sauce poured over the rice. Garnish with green onion if desired. Enjoy!

*I know it seems like there is not enough water, but the water level will rise as the chicken cooks. I promise you don't need to add more water. The chicken will come out great. Just mix the chicken a couple times while it is cooking, to give them all a chance to sit in the broth. It will be fine!


Aimee Fuller

I can't believe I forgot about this one! Thanks for the reminder.

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