Try this Simple Shoyu Chicken Recipe.
- Carbohydrate 0 g
- Cholesterol 1905.087954 mg
- Fat 345.864182125 g
- Fiber 0 g
- Protein 391.677011495 g
- Saturated Fat 99.472806741 g
- Serving Size 1 1 recipe (2649g)
- Sodium 57544.651166421 mg
- Sugar 0 g
- Trans Fat 22.044589182 g
- Calories 4785 calories
Step-by-step
- Bring shoyu, water, sugar and ginger to a boil.
- Add chicken and simmer for about an hour or until chicken is nice and tender.
Glossy, dark mahogany chicken thighs emerge from the simmering braise coated in a thick, sweet-savory glaze scented with sharp ginger. Achieving this texture requires a wide, heavy-bottomed braising pan that allows excess liquid to evaporate efficiently without crowding the meat. When reducing five pounds of chicken thighs in a mixture of shoyu, water, and sugar, maintaining a steady, low simmer prevents the high sugar content from scorching at the bottom of the vessel. Crushing the fresh ginger root with the flat side of a chef knife breaks its cellular walls, releasing volatile oils directly into the braising liquid for maximum aromatic extraction.
Because the braising liquid packs an intense concentration of sodium and sugar, plain steamed white rice serves as the essential counterpart to absorb the rich sauce. Steamed baby bok choy or crisp cucumber salad dressed in rice vinegar provides a necessary bitter and acidic contrast to cut through the heavy richness of the meat. Portions should be served hot over grains that can catch every drop of the dark reduction. Leftovers keep well in an airtight container in the refrigerator for up to four days.
This dish actually improves after a day in cold storage as the protein fibers relax and absorb deeper layers of the soy and ginger flavor. Reheating requires gentle heat on the stovetop with a splash of water to loosen the thickened glaze. Avoid high microwave settings, which can toughen the poultry and break the sauce emulsion. A Dutch oven works best for both the initial braise and subsequent stovetop reheating due to its superior heat retention.
