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Shoyu Chicken

This is one of those dishes, that every family has their own version. A dish that we continue to order at a plate lunch or okazuya restaurants. I grew up with the more traditional style recipe, one where the sauce was left soupy. This recipe was a very popular one at a restaurant I worked at. The chef used cornstarch to thicken the sauce to make a gravy. Tender, salty and flavorful.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 45-50 minutes | Ready In: 60 minutes
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US Metric

5 lbs. chicken thighs

1 ½ c. Aloha shoyu

1 c. water

½ c. sherry

½ c. brown sugar

2 tsp. Coleman’s dry mustard

2 cloves garlic, crushed

1-inch ginger, peeled, crushed

6 stalks green onion, tied into 2 separate knots

2 star anise

2 TB cornstarch mixed with ¼ c. water, optional


Cooking Process:

In a small mixing bowl; prepare slurry with cornstarch and water if desired. Set aside. In a saucepan over medium high heat; combine chicken with remaining ingredients. Bring to a rapid boil. Reduce heat, simmer 45-50minutes until chicken is cooked through. If desired; stir in cornstarch slurry until thickened. Serves 6-8.

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