If my children had one “go to” meal that they could eat every week, it would be this one. I am not sure what it is about this chicken, but folks absolutely LOVE it. It has a salty sweetness and the ginger adds a unique savor to the dish. I hope it will become a family favorite of yours as well.
Shoyu Chicken
1 chicken cut up (or you can use breasts or thigh pieces)
¾ cup soy sauce
1 large pinch pickled ginger (found at oriental markets) or fresh ginger, sliced thin
1 cup water
½ cup sugar
Bring soy, water, and sugar to a boil. Add chicken and ginger. Simmer, stirring occasionally until chicken is cooked through, about 30 – 45 minutes . Remove chicken and ginger, and thicken sauce with 2 T. cornstarch dissolved in 1/4 cup cold water. Serve with cooked rice and oriental or mixed vegetables.
Source: 3GuysOutside
- 1 chicken cut up (or you can use breasts or thigh pieces)
- ¾ cup soy sauce
- 1 large pinch pickled ginger (found at oriental markets) or fresh ginger, sliced thin
- 1 cup water
- ½ cup sugar
- Bring soy, water, and sugar to a boil. Add chicken and ginger and simmer until chicken is tender. 30 - 45 until done, stirring occasionally. Remove chicken and thicken sauce with 2 T. cornstarch and water. Serve with cooked rice and oriental vegetables.
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