Here’s another recipe from my friend, Luana. If you haven’t read my interview of her about growing up in Hawaii, check out my blog from November 3, 7 and 10, 2011.
Hawaiian Shoyu Chicken
½ cup sugar
½ cup shoyu
¼ cup rice vinegar
1 clove garlic, minced
1 ½ tsp powdered ginger
¼ tsp black pepper
Mix 1 T cornstarch into 1 T cold water (mix very well!) Then add it to the marinade.
Mix the above well, and pour over 2 lbs chicken thighs. Let it marinate over night.
Bake in a 9 X 13 baking dish uncovered at 325 degrees for 1 ½ hours.
Serve over rice.
|Shoyu Chicken Over Rice with|
Cabbage, Garbanzo Bean & Tomato Tamarind Salad
I LOVED baking this chicken—just like I remembered from Hawaii! I used chicken breast because I prefer the breast to the dark meat of the thighs. If you make some slits into the meat, the shoyu marinade will get into the breast meat since it is naturally drier than the moister thigh meat.
While the chicken marinated I turned the sealed container over several times throughout the process to allow the marinade to really cover the chicken. I also added the sesame seeds to the marinade.
If you have trouble finding shoyu, try an Asian market and look for Aloha Shoyu which is made in Hawaii—since 1946.
I made a cabbage salad to go with it and my family loved it! I think I need to make this again soon—yum!
Mahalo for visiting!