There isn’t anything easier than shoyu chicken. Mix, pour, simmer. That’s it. But it simmers for a good hour, so be sure you’ve planned ahead. The meat soaks up the sauce and becomes very tender and could win over anyone, even the most picky eaters.
This recipe is from one of those community cookbooks from the Hawaii Soto Mission in Oahu. I’ve had several recipes tagged, but haven’t found motivation to cook from it until now. There aren’t any photos, which is a little fact I’ll have to overlook if I’m to scarf down yummy Hawaiian food like this.
Adapted from Hawaii Soto Mission Cookbook
Makes about 12 servings
5 lbs. chicken thighs
8 oz. can tomato sauce
1 cup sugar
1 cup shoyu
3 Tbsp. rice vinegar
1 tsp. dry mustard
In a small pot, combine tomato sauce, sugar, shoyu, rice vinegar, and dry mustard and bring to a boil. Place the chicken thighs in a large pot and pour the sauce over the thighs. Bring to a boil, then lower the heat to medium-low and cook for 1 hour, partially covering with a lid.