Obas Shoyu Chicken Food

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Hawaiian Shoyu Chicken image

This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb chicken thigh, bone in, skin on
1 cup chicken broth
1/4 cup and 2 tblsp soy sauce (Hawaiian Shoyu)
1/4 cup brown sugar
4 garlic cloves, peeled and smashed
3 inches piece ginger, sliced 1/8 to 1/16 inch thick
1 tablespoon cornstarch dissolved in 1-2 tablespoons water, to make a slurry
1 -2 green onion (to garnish)
1 tablespoon toasted sesame seeds (to garnish)


  • Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
  • Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
  • Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
  • Glaze over the chicken. Garnish with slices of green onion.
  • Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
  • Serve with rice, and what the heck, mac salad! Onolicious!

Nutrition Facts : Calories 677, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3


Shoyu Chicken image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 teaspoons garlic puree
1 1/2 tablespoons Worcestershire sauce
1 1/4 cups soy sauce
1 cup sugar
3 tablespoons apple cider vinegar
1/4 teaspoon freshly ground black pepper
2 ounces peeled and crushed fresh ginger
5 pounds bone-in chicken thighs
Flour slurry: (to thicken)
3 tablespoons all-purpose flour
3 tablespoons water


  • Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Obas Shoyu Chicken image

This is the easiest and best tasting Hawaiian chicken dish I've ever found. I made it for my church's luau and the chicken ran out long before the roast pig did.

Provided by chicagorob

Categories     Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

12 boneless chicken thighs (or a mix of boneless thighs and breasts)
2 cups soy sauce
2 cups water
1 clove crushed garlic
1 small chopped onion
1 cup sugar


  • Put the soy sauce, water, garlic, onion, and sugar in a large pot.
  • Heat slowly so the sugar dissolves.
  • If it is sour then add more sugar, too salty then add more water.
  • If the sauce tastes good then throw in the chicken and simmer about 45 minutes.
  • The liquid ingredients should thicken to a very good sauce.
  • Serve over rice.


Shoyu Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish


  • Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
  • Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.


Eiko's Shoyu Chicken image

My sister in laws mom is from Japan. This is a recipe that she has passed on to us. We really love it!!

Provided by hope2day

Categories     Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs chicken
1/4 cup peanut oil
1/4 teaspoon ginger
2 garlic cloves, crushed
1 tablespoon sherry wine
1/2 cup water
3 tablespoons brown sugar
1/2 cup soy sauce


  • Mix sherry, water, brown sugar and soy sauce.
  • Heat oil in dutch oven, fry chicken until brown.
  • Sprinkle ginger and garlic on top of chicken.
  • Add remaining ingredients.
  • Cover and cook slowly for 1 hour or until done.
  • *You could also cook it in the oven @ 325 for 1 hour.
  • *If you like you can add Tofu or chopped cabbage when adding the ingredients to pot to simmer.

Nutrition Facts : Calories 503, Fat 34.9, SaturatedFat 8.4, Cholesterol 106.3, Sodium 2115.2, Carbohydrate 13.2, Fiber 0.3, Sugar 10.8, Protein 30.3


Five-spice Shoyu Chicken image

My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).

Provided by ChrisMc

Categories     Whole Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs whole chickens (or chicken thighs)
2 cups teriyaki sauce (I use a simple sauce like Teriyaki Sauce, Teriyaki Glaze Sauce)
2 tablespoons Chinese five spice powder
1 tablespoon minced cilantro
1 tablespoon sesame oil
3 tablespoons red wine
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch


  • Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
  • Do not debone chicken.
  • Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
  • For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
  • Add sauce and chicken to large saucepan of wok and bring to a simmer.
  • Cook, covered, at least 30 minutes or until chicken cooked through.
  • If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
  • Serve warm with rice (Also makes great leftovers).

Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2


Shoyu Chicken image

Make and share this Shoyu Chicken recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup soy sauce
1 cup brown sugar
1 cup water
4 garlic cloves, minced
1 onion, chopped
1 tablespoon grated fresh gingerroot
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 lbs skinless chicken thighs


  • Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl.
  • Add the chicken thighs, and toss to evenly coat.
  • Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the chicken thighs from the marinade.
  • Discard the remaining marinade.
  • Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Nutrition Facts : Calories 316.8, Fat 7.5, SaturatedFat 1.9, Cholesterol 157, Sodium 1509.8, Carbohydrate 21.1, Fiber 0.6, Sugar 18.6, Protein 40

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