shoyu chicken for dinner

 

dear sophie,

i am in the midst of trying to clean out our fridge in preparation for our move back home.  i found a huge bottle of shoyu (soy sauce) that i needed to finish up or throw away.  so i decided to make shoyu chicken.

the basics of shoyu chicken is this.   you need a 1:1 ration of shoyu to sugar.  marinate it for as long as you can, even five hours would help.  then add everything including the marinating sauce to the pan.  you can also add water to it.  then, you can bake it, boil it on the stove, or grill it.  in this case, i chose to put the chicken thighs in the pan and cook it on the stovetop. i waited for the sauce to boil, then i covered it and left it to simmer for awhile.  it’s done when the rice is done.   just make sure you add enough water so you don’t burn the chicken.

you’ll find that in hawaii, shoyu chicken tends to be made with dark meat.   most americans love white meat, i don’t know why.  dark meat tends to be more tender.   if you’re worried about the fat in dark meat, you need to just stop eating processed foods and start eating more fruits and vegetables.  at least that’s what i think.  

your dad loved this meal.  i think i’ll try to cook this more often!