Savor the Flavors: Ultimate Shoyu Chicken Recipe | Easy & Delicious!
This dish is not just a meal; it's an experience that combines the deep, savory flavors of soy sauce with the tender, juicy texture of perfectly braised chicken. What sets our recipe apart? We embrace the full-bodied essence of the braising liquid by keeping all the aromatic ingredients intact, ensuring every bite is infused with a symphony of flavors.
Ingredients
- 2 Kg chicken thighs
- 1 L chicken
- 1/2 L soy sauce
- 250 ml ketchup manice
- 100 ml of rice vinegar or white wine vinegar
- ½ tsp dried habanera flakes
- 5 spring onions cut relatively fine
- 3 cloves of garlic minced
- chopped ginger
Sauce
- 1 tbsp corn starch
- 3 tbsp water
Instructions
- add 1 L chicken stock into a pot
- add ½ L of soy sauce
- add 250 ml of ketchup manice
- add 100 ml of rice vinegar or white wine vinegar
- add ½ tsp of dried habanera flakes
- add 5 spring onions cut relatively fine
- add 3 cloves of garlic minced
- add the chopped ginger ginger
- it's important that you keep your pot cold, you don't want to start warming up before you have added the chicken
- add green onions, some of the wide end in sort of rounds and then from the green end, an inch long pieces
- add and nestle the chicken thighs in the pot
- start on high heat to bring it to a boil and once it comes to a boil switch it to a very low simmer
- let it cook for 15 minutes and then flip the chicken over
- cook them until internal temperature reaches 80℃-176℉
- switch it off and then cover with a lid, let it sweat for ½ hour
- take the chicken thighs and place them in a oven pot
- put them under the broiler for a bit to crispen up the skin
Sauce
- bring the pot to a full roaring boil so you can thicken up the sauce, with 1 tbsp of corn starch and 3 tbsp of water
- to achieve the right consistency take a spoon, coat the back side of your spoon, if you see that you can make a trail and it doesn't run down then you succeeded
- ready to serve