Ginger-scented and fork-tender, traditional shoyu chicken is a Hawaiian indulgence you won't want to miss.
- 3 cups shoyu (soy sauce)
- 1.5 cups mirin (sweet rice wine)
- 1.5 cups water
- ¾ cup brown sugar, packed
- 2 T ginger, finely chopped
- 2 T garlic, finely chopped
- 1.5 t Chinese Five Spice
- 3 T cilantro, finely chopped
- 12 skin-on, bone-in chicken thighs
- 1 T cornstarch
- 2 T water
- Whole cilantro leaves for garnish
- 1Combine first 8 ingredients in a pot large enough to hold all the chicken. Stir to combine and bring to a boil. Add the chicken and return to a boil. Reduce heat an cook for 20 to 25 minutes, or until chicken is cooked through. Don't over cook.
- 2Remove the chicken from the pot and put it on a serving platter. Keep warm.
- 3Remove one cup of shoyu broth from the cooking pot and skim off fat from the top. Discard the remaining sauce, or better yet, serve it with a big bowl of steamed rice. Return the defatted shoyu broth to the cooking pot. Bring to a boil. In a small bowl, mix cornstarch and water and whisk into boiling broth. Reduce heat and cook until thickened, stirring frequently. It just takes a minute or two. Brush glaze over chicken and garnish with cilantro leaves.