Recipe

Shoyu Chicken Mainland Style Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 1 year, 10 months ago 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 ten... More Prep:10m Cook:120m Servings:6	Annieamie
	hawaiianstyle chicken luau hawaiian food ono

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brandyprz

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lor

mbelisle

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

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.

After reaching the boiling point, add the chicken thighs, stir and cover the pot.

Reduce heat to a low flame and simmer for an hour.

Remove chicken from the liquid and place on a large baking sheet covered with either a silicone baking pad of Release Aluminum Foil.

Bake for 30 minutes at 350 degrees, skin side up!

Serve with or over fresh rice.

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Comments

mrtnzangel8 1 year, 10 months ago said:
Yummm!

peetabear 1 year, 10 months ago said:
These are great..

mbelisle 1 year, 10 months ago said:
I'm making this, as usual, with what is in the house (30 below is too cold to be running to the store!). I am using chicken thighs, a can of crushed pineapple, soy sauce, ginger, garlic and ground black pepper. Simmering the chicken in the sauce and serving over steamed basmati rice. Should be done in 30 minutes then I can comment on how it worked out. Thanks for the great ideas in your recipe.

mbelisle 1 year, 10 months ago said:
I made the recipe with the changes I noted in my last comment. The consensus from the family was to definitely keep this one and repeat it! The only question is how to make it a bit spicier. Does anyone have a suggestion as to what kind of spice might go well?

annieamie 1 year, 10 months ago said:
Mbelisle, you can add crushed chili peppers to it or "japonesa" dried peppers while simmering the chicken. I'm sure that any dried small HOT pepper will work. I make Kung Pao Chicken and use them all the time. Just remove them before serving or make sure that the kids don't eat them. They're too papery in texture to be eaten anyway. You could also add some seeds from a fresh jalapeno pepper, too. (The skin would change the flavor but it sure would spice it up!) And thank you for trying the recipe. I'm glad that everyone in your home enjoyed it.

robertg 1 year, 10 months ago said:
This a have to make post,thanks for sharing....

lor 1 year, 9 months ago said:
Oh yummm, this recipe sounds absolutely and positively delicious!!! Thank you for sharing it Annie.

brandyprz 1 year, 8 months ago said:
I just made this for dinner tonight and both my husband and I absolutely LOVED it! Thank you! I gave it a 5 but really it is a 10!!! :)

haolewife 1 year, 7 months ago said:
I just made this tonight. Instead of smmering and baking, I marinated the chicken in the shoyu mixture for about 12 hours and then grilled it. It was perfect!

annieamie 1 year, 7 months ago said:
That sounds so good, Haolewife. Mahalo!

rse329 1 year, 1 month ago said:
Im making this right now and just smelling it is making my mouth water...very easy to make...

rse329 1 year, 1 month ago said:
OMG!!!! delicious...i'm a fan...

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