Shoyu Chicken
Tender chicken thighs braised low and slow in a glossy soy-ginger glaze that defines the islands' home-cooking comfort food.
Contains common allergens
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Instructions
- 1
In a large heavy pot, combine the soy sauce, water, brown sugar, smashed garlic, sliced ginger, and red pepper flakes, then stir over medium heat until the sugar fully dissolves.
- 2
Nestle the chicken thighs into the liquid in a single layer, skin side up, making sure they are mostly submerged in the braising sauce.
- 3
Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes, turning the thighs once halfway through so they color evenly.
- 4
Uncover and continue simmering for 10 to 15 minutes, spooning the sauce over the chicken, until the meat is fork-tender and the liquid has reduced to a thin glaze.
- 5
Skim any excess fat from the surface and check that the chicken reaches an internal temperature of at least 175°F for the most tender thighs.
- 6
Serve the chicken over hot rice with a generous ladle of the shoyu glaze and a sprinkle of sliced green onions.
Plan it in Listahan
Add Shoyu Chicken to your week, check it against your household's allergens, and build the shopping list automatically.