Thread: Shoyu Chicken

We had my aunt and family over yesterday. Together we fixed an island feast. We had Lumpia, Shoyu Chicken, Hawaiian mixed vegetables and lots of rice. I thought you'ld like the Shoyu Chicken recipe, we did.

SHOYU CHICKEN

1/2 of 3 1/2 pound chicken
1/4 inch slice fresh ginger root, remove skin and chop fine or grate
1/4 teaspoon salt
1/8 teaspoon five spice powder
3 1/2 tablespoons sugar
1 1/2 teaspoons bourbon whiskey (optional)
1/2 cup Shoyu (soy sauce Diamond brand or Kikkoman brand)
2 stalks green onion, cut 1/2 inch lengths
1 tablespoon water

Lay 1/2 chicken flat with skin side up in a medium pot.

Heat a small pot over low flame, add salt and five spice and stir fry for about 1/2 minute. Remove from heat and cool. add rest of ingredients except chicken, stir until sugar dissolves. Bring to boil and pour sauce over prepared chicken evenly. Bring sauce and chicken to boil, lower flame to low , cover tight and cook for 15 minutes. After 15 minutes, turn chicken over and cook covered for another 15 minutes. Turn off heat and let stand, covered, for 10 minutes. Take chicken out and let cool for 15 minutes before chopping. With a cleaver, chop off neck, leg and wing and place on platter. Chop chicken in half lengthwise, then into 1/2 inch wide pieces crosswise with skin side up, placing chicken neatly in a row on platter with skin side up. Spoon 2 tablespoons of the cooking sauce over chicken. Garnish with parsley . Serve with steamed rice. Use the sauce over the rice.

Note: This is my mom's recipe and how she served it. I usually get chicken thighs and breasts with the skin on and cook like recipe. Then chop thighs into 3 pieces through bone and breasts into 1 inch slices with cleaver. You can also use just the wing Drumettes, don't chop. They're great cold to take on an outing.

Mmmm..this sounds YUM!!