CHICKEN SHOYU—HAWAIIAN COMFORT FOOD
No little umbrellas or pineapple skewers here—this is real kitchen table food. With sweet and spicy Asian flavors, and a long slow braise on the back of the stove, this is indeed comfort food. A plate of rice, some roasted bok choy—dinner!
- 6-8 chicken thighs—leave the bones in and skin on
- ¾ cup soy sauce
- 2/3 cup dark brown sugar
- 1 1/4 cup water
- 4-5 cloves of garlic, grated
- 4 scallions, washed and very thinly sliced—white and green parts
- Fresh ginger—3” pc, peeled and grated
- Red pepper flakes
With a sharp knife, make a few shallow cuts on non-skin side of thighs—then place in flat dish (like a pie plate). Mix remaining ingredients and pour over chicken. Cover with plastic wrap and marinate for an hour. Place the chicken in a Dutch oven and pour marinade over them. Bring to a boil, then reduce heat to low. Cover pot and simmer gently for 30-45 minutes. Chicken should be fall-apart tender. Remove chicken and reduce marinade in Dutch oven over high heat for sauce. Serve over rice, garnished with more sliced green onions and toasted sesame seeds. Optional: briefly broil cooked chicken thighs on a rack placed on a baking tray to brown and carmelize.
The Kitchen Hive
