5 Spice Shoyu Chicken
Shoyu chicken is a popular dish in Hawaiian cuisine influenced by Japanese cooking techniques. This dish is known for its tender, succulent meat and savory sweet sauce, making it a favorite comfort food amongst locals and visitors alike. My version adds Chinese 5 spice, bringing this recipe to another level!
Equipment
- 1 large pot
Ingredients
- 2 lbs chicken thighs
- 1 onion sliced
- 8 cloves garlic minced
- 2 inch knob of ginger
- 2 tablespoons neutral oil
- 1 cup shoyu
- 1 cup sugar
- 1 cup water
- 1 tablespoon 5 spice powder
- Chopped green onions and sesame seeds for garnish optional
Instructions
- Clean the chicken thighs and set aside.
- Prepare the aromatics: slice the onion, mince the garlic, peel and cut the ginger into 2, 1 inch pieces. Slice one of the gingers into 1/2 cm pieces, set aside the other half to grate into the sauce.
- Over medium heat, add the oil to a large saute pot. Add in the aromatics and grate the remaining piece of ginger into the pot. Saute for 1-2 minutes until the onions begin to soften. Be careful not to over cook as they will finish cooking in the braising process.
- Add in the shoyu, sugar, water, and 5 spice seasoning. Mix to combine.
- Place the chicken thighs in the sauce and bring to a boil. Reduce to a gentle simmer (medium-low) and cover for 45 minutes - 1 hour until they are fall off the bone tender. Stir ocassionally. (The longer you let the chicken thighs braise for the more tender they will become.)
- Serve Shoyu Chicken over a bed of rice and garnish with chopped green onions and sesame seeds.