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Well-known member
I got this recipe from my brother-in-law who is Hawaiian. Shoyu Chicken is one of the comfort foods of Hawaii. Shoyu is soy sauce. My brother-in-law recommends Aloha brand, available here: www.alohashoyu.com
<span style="font-size: large;">Shoyu Chicken</span>
3-5 lbs chicken thighs
1 onion, chopped (I used a leek)
1 bunch green onion, chopped, including some of the green tops.
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp olive oil
1 cup dark brown sugar
1 Tbsp black pepper
1 cup Shoyu
1 piece star anise (I didn't have any so I omitted this)
5 cups chicken stock
1 cup white wine (my idea, if you don't use the wine, add an extra cup of broth. I used Chardonnay)
My brother-in-law's instructions:
In a 4 quart pot added the oil over medium heat. When the oil is hot add the garlic and onions and cook them until the onion is soft, about 4-5 minutes. Add the chicken and brown on both sides. Add the shoyu, ginger, water, black pepper, brown sugar and star anise. Stir together well and bring the mixture to a boil. Reduce heat to medium low and cover. Simmer for about 45 minutes until the chicken is done. Serve with some white rice and your favorite vegetable. Yum
What I did:
Three changes:I sliced one carrot on the diagonal and put it in the bottom of my Lisk roaster insert. I chopped one stalk of celery and sauteed it with the onions. I used 4 cups broth and one cup of wine.
Saute the onion (less some of the green onion tops - I cut them about 2" long) and celery in the oil in a cast iron skillet (I used my cast iron wok) for 2-3 minutes, then add garlic and saute another 2 minutes. Transfer to a pot and add the broth, wine, ginger, brown sugar, shoyu, green onion tops, and pepper (and star anise if you use it). Bring to boil and simmer with lid off for 30 minutes or so to let it reduce a little (so it will all fit into the roaster insert). I then put one cup in the roaster with the carrots. I lightly browned the chicken in some olive oil in the wok: I got the wok smoking hot and browned each chicken thigh individually for about 30 seconds on each side and placed them in the roaster. I then added the sauce to the roaster until it was 1/4" below the level of the top of the insert (so it wouldn't slosh over when I carried it to the grill).. I then put the roaster, without the lid on, onto the 400 degree grill and added the rest of the sauce (being careful not to overflow the insert). Cook for 15 minutes, put lid on roaster, and close grill vents to lower the temperature. Cook at 300 degrees until chicken is tender, remove lid to brown and smoke the chicken awhile longer.
My grill is the Bayou Classic version of the Big Green Egg - basically the same thing but a lot cheaper. I use lump charcoal which gives a nice smoked flavor to food.
Here is the chicken after browning, before I carried it to the grill.
Here is the chicken on the grill. I will post another picture when the chicken is done.
<span style="font-size: large;">Shoyu Chicken</span>
3-5 lbs chicken thighs
1 onion, chopped (I used a leek)
1 bunch green onion, chopped, including some of the green tops.
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp olive oil
1 cup dark brown sugar
1 Tbsp black pepper
1 cup Shoyu
1 piece star anise (I didn't have any so I omitted this)
5 cups chicken stock
1 cup white wine (my idea, if you don't use the wine, add an extra cup of broth. I used Chardonnay)
My brother-in-law's instructions:
In a 4 quart pot added the oil over medium heat. When the oil is hot add the garlic and onions and cook them until the onion is soft, about 4-5 minutes. Add the chicken and brown on both sides. Add the shoyu, ginger, water, black pepper, brown sugar and star anise. Stir together well and bring the mixture to a boil. Reduce heat to medium low and cover. Simmer for about 45 minutes until the chicken is done. Serve with some white rice and your favorite vegetable. Yum
What I did:
Three changes:I sliced one carrot on the diagonal and put it in the bottom of my Lisk roaster insert. I chopped one stalk of celery and sauteed it with the onions. I used 4 cups broth and one cup of wine.
Saute the onion (less some of the green onion tops - I cut them about 2" long) and celery in the oil in a cast iron skillet (I used my cast iron wok) for 2-3 minutes, then add garlic and saute another 2 minutes. Transfer to a pot and add the broth, wine, ginger, brown sugar, shoyu, green onion tops, and pepper (and star anise if you use it). Bring to boil and simmer with lid off for 30 minutes or so to let it reduce a little (so it will all fit into the roaster insert). I then put one cup in the roaster with the carrots. I lightly browned the chicken in some olive oil in the wok: I got the wok smoking hot and browned each chicken thigh individually for about 30 seconds on each side and placed them in the roaster. I then added the sauce to the roaster until it was 1/4" below the level of the top of the insert (so it wouldn't slosh over when I carried it to the grill).. I then put the roaster, without the lid on, onto the 400 degree grill and added the rest of the sauce (being careful not to overflow the insert). Cook for 15 minutes, put lid on roaster, and close grill vents to lower the temperature. Cook at 300 degrees until chicken is tender, remove lid to brown and smoke the chicken awhile longer.
My grill is the Bayou Classic version of the Big Green Egg - basically the same thing but a lot cheaper. I use lump charcoal which gives a nice smoked flavor to food.
Here is the chicken after browning, before I carried it to the grill.
Here is the chicken on the grill. I will post another picture when the chicken is done.
