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Showing posts from June, 2016

Simple Shoyu Chicken

Simple Shoyu Chicken

3 pounds boneless, skinless chicken thighs (chicken breast pieces work well too)
2 cups lower sodium soy sauce
2 cups mirin
1 thumb sized knob of fresh ginger, peeled and cut into thin coins
2 tablespoons chili garlic sauce (I used Huy Fong available in most markets)
1 teaspoon ground black pepper

1: In a large heavy bottom pot placed soy sauce, mirin, ginger, chili garlic sauce and pepper and simmer on medium heat for 5 mins.

2: Place chicken thighs into the cooking liquid in the pot and bring to a simmer. Simmer the chicken covered for 10 minutes.

3: After 10 minutes, turn off the heat and allow the chicken to sit in the cooking liquid in the covered pot for 20 minutes.

4: After 20 minutes, remove chicken from cooking liquid and serve over rice.

5: Enjoy!
Makes 8-10 portions

Kitchen notes:
~ I actually have cooked 2 batches of this chicken with the cooking liquid and found no taste difference when using the cooking liquid immediately. I wouldn&#…