Shoyu Chicken

So in honor of my brother-in-law Rhonnie (second from left) who was back from college for SC's wedding, I'm posting my favorite Shoyu Chicken recipe.  It's one of the local foods he missed (he attends UCSD) and with all the wedding craziness I couldn't cook it for him.  At least now he can attempt it on his own.

Shoyu Chicken

3 ½ lbs. chicken thighs

Sauce:

¾ c. Shoyu

1 tbsp. honey

½ c. brown sugar

½ c. water

2-3 cloves of crushed garlic

1 piece of ginger

1 star anise

¼ c. green onions

Thickening sauce:

4 tbsp. cornstarch

4 tbsp. water

Combine shoyu, honey, sugar, water, garlic, ginger and anise in a large pot.  Bring to a boil and simmer for 2 minutes.  Add chicken to the pot and simmer for about 40 minutes.  Add thickening mixture to sauce and bring to a boil.  Simmer for 30 seconds.  Place chicken in serving dish or bowl and garnish with green onions and serve.

Comments

[Rhonnie]

Thanks Elana!