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“This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) 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. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
  4. Glaze over the chicken. Garnish with slices of green onion.
  5. Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
  6. Serve with rice, and what the heck, mac salad! Onolicious!

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