Shoyu Chicken

Ingrediments:
Chicken - boneless skinless thighs
a couple of tbs minced ginger
same amount of garlic
a couple cups of aloha shoyu
White rice
Mac Salad


Directions:
cut the chicken into bite size bits
cook the chicken in a pot
put the ginger, garlic and shoyu in a cup and stir it together
pour it over the chicken.
pour the chicken and sabao over the rice.
WHITE RICE & MAC SALAD IS A MUST, with this dish.

Dinner is ready to eat.



And here's a second way - Shoyu Chicken #2
(by Marilyn Morikawa, page 61, who notes this recipe is used to feed hungry volunteers at Makawao's Hongwanji Mission Buddhist Temple.)
1 cup Kikkoman shoyu (soy sauce)
½ cup water
1 cup sugar
1 piece ginger, peeled and crushed
2 cloves garlic, peeled and crushed
1 tablespoon oyster sauce (optional)
1 tablespoon Mirin (optional)
5 lbs. chicken thighs




And here's a 3rd way - Shoyu Chicken #3
(by Leslie Frankel of The Pukalani Club House, page 62)
6 chicken thighs, bone in
1 cup shoyu (soy sauce, any brand)
1 cup sugar (brown sugar if preferred - mine added)
1 cup water
1 tsp. sesame seeds
1 green onion stalk, chopped

Add shoyu, sugar and water together in a large pot. Add chicken to mixture.
Bring to a boil on stove top, then reduce to simmer for 15 minutes. Remove from heat.
Remove chicken from pot. Return pot to simmer and reduce remaining liquid for 10 minutes.
Pour mixture over chicken; garnish with sesame seeds and green onions.