Shoyu Chicken

Shoyu Chicken Recipe from Hawaii with Soy Sauce and Pineapple Juice

Region / culture: Hawaii | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Shoyu Chicken is a popular Hawaiian dish that is known for its sweet and savory flavors. This dish is a favorite among locals and visitors alike, and is often served at family gatherings and potlucks.

History

Shoyu Chicken has its roots in Japanese cuisine, specifically in the use of soy sauce (shoyu) as a key ingredient. The dish was brought to Hawaii by Japanese immigrants and has since become a beloved staple in Hawaiian cuisine.

Ingredients

1 cup of soy sauce
1 cup of pineapple juice
0.25 cup of brown sugar
2 tsp of wine
1 piece of crushed ginger
2 large cloves of mashed garlic
3 lb (1.36 kg) of boneless, skinless chicken thighs - cut in half or thirds

How to prepare

Mix the above ingredients thoroughly and add the chicken.
Bring the mixture to a boil and then reduce the heat to a simmer.
Cook the mixture slowly until the chicken becomes tender.

Variations

Add sliced onions and bell peppers to the dish for added flavor and texture.
Use chicken drumsticks or wings instead of thighs for a different twist on the dish.

Notes

Aloha Joe note: If you serve this dish @ your lu'au...Your guests will REALLY be smiling!!

Cooking Tips & Tricks

Marinating the chicken for at least a few hours, or even overnight, will help infuse the flavors into the meat.

- Be sure to simmer the chicken slowly to ensure that it becomes tender and absorbs the flavors of the sauce.

- Adjust the sweetness of the dish by adding more or less brown sugar to suit your taste preferences.

Serving Suggestions

Shoyu Chicken is traditionally served over a bed of steamed white rice, with a side of macaroni salad or coleslaw.

Cooking Techniques

Marinate the chicken for at least 2 hours before cooking to enhance the flavors.

- Simmer the chicken on low heat to ensure that it becomes tender and flavorful.

Ingredient Substitutions

Use low-sodium soy sauce for a healthier option.

- Substitute honey or maple syrup for the brown sugar for a different sweetness profile.

Make Ahead Tips

Shoyu Chicken can be marinated in advance and stored in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve Shoyu Chicken in a large serving dish garnished with sliced green onions and sesame seeds for a beautiful presentation.

Pairing Recommendations

Shoyu Chicken pairs well with steamed white rice, stir-fried vegetables, and a side of kimchi.

Storage and Reheating Instructions

Store leftover Shoyu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Shoyu Chicken contains approximately 300 calories.

Carbohydrates

Each serving of Shoyu Chicken contains approximately 15 grams of carbohydrates.

Fats

Each serving of Shoyu Chicken contains approximately 10 grams of fat.

Proteins

Each serving of Shoyu Chicken contains approximately 25 grams of protein.

Vitamins and minerals

Shoyu Chicken is a good source of iron, potassium, and vitamin C.

Alergens

Shoyu Chicken contains soy and wheat allergens.

Summary

Shoyu Chicken is a balanced dish that provides a good amount of protein and essential nutrients.

Summary

Shoyu Chicken is a delicious and flavorful dish that is easy to make and perfect for a family meal or gathering. Enjoy the sweet and savory flavors of this Hawaiian favorite!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Shoyu Chicken. It was a warm summer day, and I was visiting my friend's grandmother in Hawaii. She was known throughout the neighborhood for her delicious traditional Hawaiian dishes, and I was eager to learn from her.

As soon as I stepped into her kitchen, I was hit with the intoxicating aroma of soy sauce and ginger. My stomach grumbled in anticipation of the feast to come. The grandmother, whose name was Kailani, greeted me with a warm smile and immediately put me to work. She handed me a cutting board and a sharp knife and instructed me to chop up some green onions and garlic.

As I worked, Kailani began to explain the history behind Shoyu Chicken. She told me that the dish had been passed down through generations in her family, and each cook added their own unique twist to the recipe. She had learned how to make it from her own grandmother when she was just a young girl, and now she was passing it on to me.

The key to making Shoyu Chicken, Kailani said, was to marinate the chicken in a mixture of soy sauce, ginger, garlic, and brown sugar for at least an hour before cooking it. This allowed the flavors to seep into the meat and create a rich, savory dish that would have everyone coming back for seconds.

After marinating the chicken, Kailani showed me how to sear it in a hot pan until it was golden brown on all sides. Then she poured in the marinade and let it simmer until the chicken was cooked through and the sauce had thickened to a glossy glaze. The smell was absolutely heavenly, and I couldn't wait to taste the finished dish.

When the Shoyu Chicken was finally ready, Kailani served it up with a side of steamed rice and garnished it with the chopped green onions. I took my first bite and was instantly transported to a tropical paradise. The chicken was tender and juicy, with a perfect balance of salty, sweet, and tangy flavors. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it for myself.

Over the next few weeks, I spent every spare moment in my own kitchen, trying to recreate Kailani's Shoyu Chicken. I experimented with different ratios of soy sauce and sugar, varied the cooking times and temperatures, and added my own twist with a dash of pineapple juice for a touch of sweetness.

After many failed attempts and a few burnt pans, I finally managed to perfect the recipe. The chicken was tender and flavorful, the sauce thick and glossy, and the aroma that filled my kitchen was just like the one that had captivated me in Kailani's kitchen all those weeks ago.

I was so proud of my accomplishment that I invited my family over for dinner to taste my version of Shoyu Chicken. They were blown away by how delicious it was, and I knew that I had truly mastered the art of this traditional Hawaiian dish.

As the years went by, I continued to make Shoyu Chicken for my family and friends, always sharing the story of how I had learned the recipe from Kailani in Hawaii. It became a staple at our gatherings, a dish that brought us together and reminded us of the warm summer day when I first laid eyes on that magical recipe.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy and comfort, and may it always remind you of the love and tradition that have been passed down through our family for generations. Enjoy!