Shoyu Chicken – Tamara
2 cups water
2 cups Aloha shoyu (Hawaiian soy sauce, less sodium then Kikkoman. I hate Kikkoman now.)
1 cup sugar
1/2 a white onion chopped up into kind of big pieces. Not diced.
3-4 garlic cloves minced
TBLS minced ginger, fresh is better
16 oz can pineapple chunks and juice, to taste. I didn’t use the whole thing.
Throw all that stuff in a pot and boil to dissolve sugar.
Then add your chicken. I can’t remember the poundage. It turned out to be 10 chicken thighs. It wasn’t boneless or skinless. I just pulled the skin off and removed most of the fat. I plopped them in the boiling sauce, as I pulled the skin off each one and let them boil for a while mostly until they looked like they were completely cooked. Then I turned it down to low and let them cook for 20 more minutes while the rice was cooking.
When I do it again, I’m going to add minced cilantro and diced green onion. I think next time I’m going to add a little thickener to the sauce as well. Maybe a little flour or cornstarch. Serve it over rice. It fed 6 people. It can feed more depending on the eaters’ appetites. I didn’t serve anything else, but it would be nice. Potatoes or squash. Oh! That’s right! You can cook potatoes with it in the sauce. Chucks of carrot would be good, too. Maybe some chunks of celery, added a little later would be good too. Oohh. . . I’m excited for my next opportunity to cook.
