How to make Hawaiian Soy Sauce (Shoyu) Chicken, for Beginners

I was born and raised in Honolulu, HI. I since moved to the mainland over 15 years ago and will always crave one of the many local grinds and flavors that I've grown to love. Saying goes, you can take the boy from the island and not the island from the boy.
Shoyu chicken is a well known local dish that many desire but not aware how easy it is to make.
I hope you enjoy and share this easy to do recipe and use it for many meals and potluck parties to come.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Chicken Drummettes 10-20+
• Soy Sauce (Shoyu) at least 1-2 cups
• Sake (Japanese Rice Wine, must be over 21 to purchase at your market)
• Mirin (Sweet Cooking Rice Wine) at least 1 cup
• Garlic (minced or crushed) 1-2 TBL spoons
• Green Onion
• Sugar (prefereably brown)
• Black Pepper

1. Mix together marinade:
   In a pot, mix together 2 parts soy sauce to every 1 part of Sake + Mirin. For example 1/2 cup of sake, 1/2 of mirin, 1 cup of soy sauce.
   add garlic
   add sugar to taste(optional for desired sweetness)
   add chopped green onion
   Mix marinade thoroughly

2. Add Chicken so marinade covers all of chicken and let sit in room temperature for at least 15-20 minutes.
   During this time it is recommend you begin cooking white rice to compliment your meal.

3. When ready set on stove top to medium high and bring chicken to a boil.
   Add black pepper as desired and stir around chicken to evenly cook.
   Once at a boil lower heat to low to med-low and let chicken stew for 15-20 minutes. (the longer you let it stew the softer and tasteful the chicken becomes)

4. You are now ready to enjoy this Hawaiian favorite. Perfect with a simple side of white rice or a perfect compliment to home made Hawaiian style mac salad and white rice.

Tips & Warnings

• For presentation good to serve on a bed of shredded raw cabbage
• If you like you chicken with a little spice, I recommend adding Tabasco or my personal favorite Sriracha (Vietnamese red rooster sauce).
• If storing left overs please be sure to transfer chicken into a separate dish with little or no marinade. If left over with too much sauce, the chicken becomes too salty and inedible

[ltdan]

on 11/5/2009 My wife and I tried this and we LOVED it. The key is always in the sauce/marinade.

My wife, who I met in Vietnam, makes something very similar to this but we actually enjoyed this much more.

This recipe really took me back. It reminded me of the time I met my wife. It was 1965 in the city of Chu Pong. A time of my life I will never forget. If you think you had experienced pure, raw human emotion before, you think again. Maybe that's why I don't sleep at night. I'll look at the mirror for hours and not recognize the man in the mirror. A figment of a man without emotion, without feelings. So after seeing what I've seen... I don't feel like any person in my life has really understood me.

The only thing we changed in this recipe is we baked the chicken after boiling/steaming it.