Easy Shoyu Chicken Recipe
There is a pot of shoyu chicken simmering on the stove and it smells yummy. Shoyu chicken is such an easy, one pot meal to make and kids love it. Many times when I am not up to cooking, shoyu chicken comes to my rescue.
Shoyu - A dark, salty sauce made from fermenting boiled soybeans and roasted wheat or barley. Extremely popular in the Orient; used to flavor fish, meat, marinades, sauces, soups, and vegetables. Better known in U.S. as “soy sauce.”
Everyone seems to have their own special recipe for shoyu chicken dishes, some people add orange juice or tomato sauce while others prefer to bake the chicken. No matter how it’s made, the chicken is usually very tender and delicious. Here is the easy way to do it.
Easy Shoyu Chicken
- 5 lb chicken
- 1 c shoyu
- 1 c sugar
- 1 c water
Combine ingredients in a large pot and cook on low for 2 hours. Chicken will be tender and fall off the bone.
Notes: I usually use skinless chicken to cut down on the fat. I like to add fresh ginger and garlic to the sauce while its simmering. Chunky chopped Chinese cabbage can be placed in the pot just before the cooking is done so the cabbage is soft but not mushy. Garnish your dish with fresh chopped green onions.
