OK, this isn’t the best photo of my shoyu chicken. But it’s all I had — and it’s gotta do for now.
I promised some of my Instagram friends — follow me @catherinetoth — that I’d post the recipe for a shoyu chicken dish I made for Derek on his first night back in the Islands.
I’ve made shoyu chicken — a popular local dish consisting of chicken in soy sauce with garlic, ginger and other ingredients — in an oven and in a pressure cooker. But my favorite method is in a Crock-Pot, or slow cooker. The chicken is so much more flavorful and fork-tender; you can’t beat it!
Here’s the recipe. Enjoy!
Shoyu chicken
Using a slow cooker
Ingredients:
8 chicken thighs
1 large onion, sliced
1/2 cup salad oil
1/2 cup shoyu (I used Aloha Shoyu)
1/2 cup white granulated sugar
1/4 cup Yoshida’s Original Gourmet Sauce (optional)
2-3 cloves garlic, crushed
1/2-2/3 teaspoon grated ginger (to taste)
Water, if needed
Directions:
Plug in slow cooker
Place chicken and sliced onions into slow cooker. Add the rest of the ingredients into a bowl and mix well. Add mixture to the chicken and onions. Do NOT add pepper until AFTER the stew has cooked. Cook for about four to six hours.
10 Comments
Cuz, that looks soooooo good and the mac on the side 🙂 “tummy needs input”
Lol! You gotta come home soon! Looking forward to seeing you guys in October!
I agree that absolutely everything tastes better cooked slow, love using a crock pot. But I have to say most people do not have the patience for it. I would likely have mixed the sauce ingredients in a small frying pan and gotten them to a taste I liked first before putting them in the crock pot. When I make pot stickers, hand made dough not store bought, I make the sauce about a couple hours beforehand. Seems to taste better and I can tweak it as I please. OK, enough recipe food prep stuff.
How does this taste if you use boneless chicken breasts instead?
Also hate to admit it… not a fan of mac salad. It is something I have almost had my kama’aina status revoked for.
Hello Cat,
Did you save some for me?
Hahaha! Nope!
is this cooked on low or high?
You can do either. I used low.
Are the chicken thighs frozen when you put into the crock pot?
I used your recipe for tonight’s dinner, and holy! Broke the mouth! Reminded me of mom’s. My kids, who are picky eaters, asked for seconds and thirds. My youngest, I swear, if he could unbutton his shorts and crash out on the couch, he would’ve. But he knocked out after eating A LOT. I used the Yoshida’s. I’m glad I bought a big bottle because This recipe is for keeps. The onions absorbed the juices so well! I’m going to add more onions next time. Thanks for sharing!
Can I add mushrooms? and green onion?