Tuesday, April 5, 2011

Hawaiian Shoyu Chicken

After hanging with Auntie Sandy and Mo-Fo at the Ferry Plaza Farmers Market, I got inspired to make a Hawaiian-inspired dish since they are from Kauai so the next day I made this Hawaiian Shoyu Chicken. It is a delicious meat dish to be eaten with rice for lunch and with salad for a light dinner.

½ cup of low sodium shoyu (soy sauce)
½ cup of brown sugar or ½ cup of honey
½ cup of chicken broth or water
2 tablespoons of sake (I used dry white wine)
3-6 cloves of garlic, finely minced
2 tablespoons of fresh ginger, grated fine (skins on)
1 teaspoon of Chinese five spice powder
Hot sauce such as Sriracha to taste (I used Sambal Oelek)
5 pounds of chicken thighs
Green onions and sesame seeds for garnish

  • Whisk together soy sauce, brown sugar (or honey), chicken broth, sake, garlic, ginger, five spice powder and hot sauce in a large bowl.
  • Add the thighs to the marinade and stick in the fridge for one hour.
  • Heat up the oven to 350 degrees.
  • Pour the chicken and the marinade onto a large baking pan, arrange so the meaty side is down. Cook for about 40 minutes, turning the chicken 3 or 4 times.
  • Turn up the oven to 450 degrees our put chicken in a broiler for another 5-10 minutes to brown the chicken, skin side up. Sprinkle with green onions and sesame seeds and serve with white rice.

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