Basically, İt's That Simple, Chicken Recipes, Hawaii, Bon_Appetit

Basically, İt's That Simple

My Mom Said Her Shoyu Chicken Recipe Was Too Simple to Share

A quintessential dish from Hawai'i, it's the perfect combination of salty and sweet.

5/11/2021 6:45:00 PM

A quintessential dish from Hawai'i, it's the perfect combination of salty and sweet.

A quintessential dish from Hawai'i, it's the perfect combination of salty and sweet.

3–4 garlic cloves, then stir-fry them in the oil until they’re aromatic. (Note: More ginger=more heat.) Add1 cup Mr. Yoshida’s sauce(or 1 cup shoyu + ¾ cup brown sugar), 1 cup water, and½ cup mirinto the pot, and bring the liquid to a boil. Transfer

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3 lbs. bone-in, skin-on chicken thighs, wings, or drumsticks into the pot. When the liquid returns to a boil, lower the heat, cover the pot, and simmer chicken for about 30 minutes. Remove cover and simmer for another 15 minutes, or until the sauce has noticeably thickened. After serving, sprinkle the chicken with chopped

scallions.Growing up, I remember eating shoyu chicken drumsticks ravenously with my hands, but there are plenty of ways to serve it. Mac salad is a classic pairing; it lends a cold, creamy texture that cuts some of the saltiness perfectly. In my family, there was always cooked white rice present to soak up the umami-rich sauce, plus a side of canned sweet corn.

This is the first time my mom’s recipe has been written down—shoyu chicken is a dish that was passed down orally—and she was actually reluctant to share it. She said it’s “too simple,” a dinner she would make when she was feeling tired or busy. But that’s exactly the point for me. Over the last year, especially as my zest for culinary experiments wanes, I’ve been making shoyu chicken more often. Each time the end result varies just a little. But it always delivers a kind of easy, homey comfort—something I can’t get enough of these days.

is a culture and trend writer based in Honolulu, Hawai'i. Read more: Bon Appétit »

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