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Shoyu chicken over rice

by:
January 18, 2018
5
1 Ratings
Photo by Morgan
  • Serves 3
Author Notes

My spouse is from Hawaii and often misses the traditional food found on the islands. This is my drop and leave version of shoyu chicken. —Morgan

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Ingredients
  • 6 Chicken thighs
  • 2 tablespoons Chopped fresh ginger
  • 2 cups Soy sauce
  • 1 cup Water
  • 4 tablespoons Chopped garlic
  • 1 bunch Green scallions
  • 1/3 cup Sugar
Directions
  1. Put water, soy sauce, sugar, garlic, and ginger in a Dutch oven.
  2. Add chicken thighs and cover and refrigerate for 4-6 hours.
  3. Put Dutch oven in oven and bake at 375 for 30-40 minutes depending on size and whether bone in or bone out chicken.
  4. Remove chicken and serve with white rice. Use sauce as desired for amazing rice drizzle. Top with chopped scallions for some vegetable, jk it’s pretty and taste good.
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1 Review

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Elle May 3, 2019
This recipe is marvelous and it’s simple and easy to make the marinade in advance. It’s convenient to come home and put the dutch oven in to cook. The flavor of the sauce was spot on. I will make this one again.