Shoyu Chicken on Rice
- Mimi Carrera
I've been using this recipe for years but can’t give you the name of the originator. It’s one of those where I use the ingredients loosely.
2 pounds skin on, bone-in chicken thighs (about 4 pieces)
1/2 cup shoyu
1/2 cup sugar
1/2 cup water
2 tablespoons rice vinegar
3 garlic cloves, smashed
1 2-inch knob of ginger, peeled and sliced
2 stalks green onions (optional)
1 tablespoon sesame seeds (optional)
1. Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
2. Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
3. Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
4. Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
5. Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce.