Comments on: Shoyu Chicken

By: Azusa

Azusa — Wed, 03 Mar 2010 07:04:58 +0000

B, thanks for the tip about using chicken breasts. I don’t see why it wouldn’t work in a crockpot—I bet the meat would be even more tender with a slow cook. Mmm~!

By: B

Wed, 03 Mar 2010 02:54:16 +0000

thank you again for ANOTHER great recipe! made this tonight, it was delicious! i added some ginger and garlic and 1 extra tablespoon of rice vinegar, per the comments. dh prefers white meat so i included some chicken breasts. i was worried it would be dry but he said it was great. i did overcook it just a tad so some pieces were a tad dry but still really good – i’ll just keep a better eye on it next time. i’m curious if anyone’s tried this in the crockpot before?

By: Azusa

Azusa — Mon, 12 Oct 2009 22:15:09 +0000

Aspiring Chef—yes, I’ve halved it and it works beautifully. Would love to hear how yours turns out!

By: Aspiring Chef

Aspiring Chef — Mon, 12 Oct 2009 22:11:33 +0000

Does anyone know if the recipe works just as well if you half it?

By: Azusa

Azusa — Mon, 12 Oct 2009 21:09:08 +0000

Mavi, I’m so glad it was a hit!! Especially with your mom—wow, that’s something!

By: Mavi

Mavi — Mon, 12 Oct 2009 20:43:40 +0000

Azusa!!! I’ve never gotten so many compliments on my cooking before! I dropped some off at my mom’s house and she called me to rave about it!

By: Azusa

Azusa — Thu, 08 Oct 2009 20:52:51 +0000

Julie, I’ll have to try adding ginger and garlic next time. I was also thinking of upping the amount of vinegar, too, to give the flavor a little kick!

By: julie

julie — Wed, 07 Oct 2009 15:56:32 +0000

i love seeing variations on shoyu chicken – my “family recipe” omits everything except the shoyu and sugar and adds in ginger + scant garlic. i’ll have to give this version a try – the accompanying photo is certainly mouth-watering!