WebReduce heat an cook for 20 to 25 minutes, or until chicken is cooked through. Don’t over cook. Remove the chicken from the pot and put it on a serving platter. Keep warm. …
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In a large bowl, mix shoyu, sugar, and ginger. Place chicken in the liquid mixture and marinate in the fridge for 24-48 hours. Preheat oven to 350F. Place chicken and shoyu mixture in a 9x13 pan, cover with foil, and bake for 1 hour.
Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color. Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan. Add in the smashed garlic and sliced ginger.
Braising shoyu chicken produces absolutely succulent meat — just keep a close eye on how the chicken is cooking, so as not to overcook it. If it’s cooked too long, it will be dry. When it’s done, remove the chicken to a serving platter and add the cornstarch and water mixture to the liquid in the skillet.
Most commonly locals just throw in whatever is in the fridge, including: rice vinegar, Worcestershire sauce, catsup, sugar, brown sugar, honey, chicken broth, beer, saki, guava juice, ginger, garlic, cilantro, Chinese Five Spice and star anise. Shoyu chicken is kind of hard to mess up.