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Simple Shoyu Chicken

Simple Shoyu Chicken Thighs.

Chicken thighs about to become delicious.

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't suggest storing it and reusing, but if you wanted to cook a double batch, you can using the liquid immediately.

~ Chicken breast works equally as well using this method, if you want to use it instead.

~ This dish reheats beautifully and I even think its better when made, refrigerated and reheated the next day.

~ I did not use the cooking liquid as a sauce, since it's more sodium than I like to consume, but the liquid is very delicious and I am sure it could be slightly thickened into a glaze, if you wished.

Chicken breast cooked Shoyu Style.

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