Slow-Cooker Shoyu Chicken

One of Hawaii’s most popular plate lunch dishes, deliciously showcasing the state’s cultural fusion, is shoyu chicken.

Shoyu, a borrowed Japanese word for soy sauce, adds saltiness and umami to otherwise ordinary chicken. The shoyu juices and chicken grease are perfect for sopping up with heaps of steaming white rice. The dish goes down even better with a side of creamy Hawaiian Macaroni Salad.

Yields: 4 Servings

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 2 teaspoons garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons red pepper flakes
• 2 teaspoons paprika
• 1/8 teaspoon Chinese 5 spice
• 2 boneless skinless chicken leg quarters or 4 chicken thighs
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Preparation:

In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined.

Place the chicken in crockpot.

Cooking on a low setting, 8 hours, or until chicken is tender. Remove chicken to a plate, and set aside.

Pour the sauce, from the crockpot, into a saucepan and turn the heat to medium.

In a small bowl, make the cornstarch slurry by whisking the cornstarch into the water until smooth. Slowly add it to the saucepan and bring to a boil over medium-high heat. Cook until the sauce has thickened.

Pour sauce over chicken and serve with white rice and Hawaiian macaroni salad.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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