WebBring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes). Arrange the chicken in the sauce and top each breast with 2-3 …
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Braise the shoyu chicken: Pour the braising liquid into a heavy-bottomed pot or Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover & simmer for 30-35 minutes, until the chicken is fall-apart tender & cooked through.
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.
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 mac salad. You’ll wonder how anyone can stop with just a mini-bento of the stuff.
If you broil the braised shoyu chicken thighs, don’t wander away. The broiler works fast and you don’t want the thighs (or the brown sugar in the sauce) to burn. Keep a close eye on them – you’ll only need 2 or 3 minutes MAX.