Small Batch Shoyu Chicken | Kaneohegirlinaz | Copy Me That

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Small Batch Shoyu Chicken

Kaneohegirlinaz

I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern-day dishwasher. I am retired and currently doing what I have always wanted to do, I am a true blue Homemaker. My DH and I moved from our lifelong home in Hawaii to Arizona. We worked very hard, as most people do, so that we could indulge in life. We are having a blast!

This is a modified recipe from Aloha Shoyu Company in Hawaii

Servings: 2 to 4

Servings: 2-4

3 to 4 B/S Chicken Thighs

1 C. Chicken Broth (or Water)

½ tsp. ground Ginger or 1 Tbsp. fresh Ginger, minced

3 Tbsp. Sugar

⅔ C. Low-Sodium Shoyu

1 large Garlic Clove, Minced

1 ½ Tbsp. Sake or Beer

Black (or White) Pepper to taste

Combine all of the ingredients in a pot

Bring to a boil & reduce the heat to a low simmer

Cover partially and cook until the Chicken is tender, about 30 to 45 minutes

*To Serve, sprinkle some chopped Green Onions and Sesame Seeds over the Chicken, ONO!

**Cook's note: you can use frozen chicken thighs, just cook a bit longer, about 60 minutes

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