{eat me} Crockpot Shoyu Chicken

Growing up in Hawaii, every kid welcomed the smell of Shoyu Chicken simmering on Grandma’s stove top as they came home from school.  Personally, in my family, my cousins & I, couldn’t wait till Grandma took a Soap Opera break so we could sneak in a taste!

I’ve compiled a few different family renditions of this childhood favorite, to create my own recipe, and then converted it to be made in a slow cooker.  I mean, really, who has time to let a pot simmer on the stove for a few hours now a days..

I hope you try this Hawaii favorite.

Crockpot Shoyu Chicken:

 

1 cup shoyu (soy sauce
1 cup white wine
1 cup sugar (white or brown – I like brown)
Fresh Garlic, pressed or minced – I use 4-5 cloves, pending on your taste
Fresh Ginger, 5 slices
4-5# Skinless Chicken thighs (frozen)
For garnish, green onion (scallions)

Combine all ingredients except for garnish in your crockpot and cook on low for 8-9 hours, or on high for 3-5 hours.  If your chicken is not frozen, it may take less time for the chicken thighs to finish.  If you choose to, you may thicken the sauce with a dissolved cornstarch.  Garnish with Green Onion and serve with Rice.  (Make sure not to bite into a piece of ginger – might not be too pleasant!)

NOTE: If you have leftovers, the fat will separate from the sauce, and your sauce will gel upon refrigeration.

Please ENJOY! 

kel