|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.
Makes 8-10 portions
~ 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.|