Shoyu Chicken

I never knew what a comfort food Shoyu Chicken had become to my children until Melissa, after traveling the world for 6 months was coming home for a visit. “Oh Mom,” she said, “The one thing I really want you to make for me is Shoyu Chicken.” I always thought it was Stephanie’s favorite but I guess it’s kind of like Toasted Cheese Sandwiches and Tomato Soup – you just can’t go wrong. So here it is, my recipe for Shoyu Chicken:

Shoyu Chicken

Ingredients:

3-5# Chicken Thighs (with bone and skin)

Ginger Root

20 cloves Garlic

1 – 2 C Raw Sugar (to taste)

Soy Sauce

Water

Start by covering the chicken thighs with water in a Dutch oven sized pot and bring to a boil. Simmer 5 minutes. This is done to “clean” the meat. You will see some icky foamy stuff come off of it. Using a slotted spoon fish out the chicken pieces and leave behind the foamy stuff. If you have dogs, this broth makes a great “people food” addition to their dry food. My dogs think they have died and gone to heaven when I add this to their food. Rinse the pot out so there is no more icky stuff. Put the chicken pieces back in the pot and cover about halfway with Soy Sauce. Add enough water to almost cover the chicken. Slice the ginger root in 1/4” slices (on a slant). Using the handle of your knife give a quick whack to each exposed side of the ginger slices. Add to chicken. Use the side of your knife blade and smash the garlic. Add to chicken. Add 1 C sugar and after it melts into the sauce taste it and add enough sugar to give it that sweet salty flavor that’s oh so good. Boil on low, stirring occasionally for about 2 – 2 1/2 hrs. until the chicken falls off the bone. Fish all the chicken out of the sauce, then turn the sauce on high and reduce for a real yummy sauce. Strain out the ginger and garlic, then skim off the fat. The chicken can also be baked in the oven in a 13×19 pan at 350 for about 2 hours.

I like to serve this with brown sweet rice and some sort of veggie.