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Shoyu Chicken

Watch the Video
Shoyu Chicken is a classic Hawaii dish that is everyone's local favorite! Chef Keoni Chang shares the secrets to making the simple dish really shine.

RECIPE RATING

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Shoyu Chicken

Summary

Yield
6 Servings

Ingredients

4 pounds
chicken thighs, bone in, skin on
4 cups
chicken broth
1 1⁄2 cup
shoyu
1 cup
packed light brown sugar
1  
bulb garlic cloves, peeled and smashed
1  
4-inch piece ginger, sliced 1/8 to 1/16 inch thick, long ways
4 tablespoons
cornstarch dissolved in 4 tablespoons water
   
green onions for garnish

Instructions

  1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
  2. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
  3. Remove chicken to a serving platter.
  4. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.
  5. Glaze over the chicken. Garnish with slices of green onion.

Notes

The dish tastes better the second day.

RECIPE TAGS

  • Local Favorites
  • Chicken

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