Shoyu Chicken

I want to share with you folks a recipe that I absolutely love. Shoyu chicken is one of my favorite homemade dishes. I NEVER order shoyu chicken at a restaurant because I don’t want to risk eating someone else’s shoyu chicken and being turned off by it forever. My grandma makes the best shoyu chicken ever but my husband wanted to make it for me and become my new favorite shoyu chicken. Suffice to say, he was damn close.

What make shoyu chicken so great for diabetics (in my completely biased opinion), there is so little sugar in this recipe. Two teaspoons for a 3-4 pound bag of chicken thighs? That’s not bad right! Plus, it can be paired with just about any veggie side you can think of. I’ve had it with mashed potatoes, while it was weird, it still tasted really good. I hope you all try this recipe out and find it to be just as delicious as I do!

Category: Dinner

Yield: 6 servings
Serving Size: 2 thighs

Prep Time: 45 mins
Cook Time: 1 hr 30 mins

Ingredients:

  • 3 – 4 lbs chicken thighs, boneless and skinless
  • 1 c shoyu (soy sauce), we used Aloha Low-Sodium, but use whatever’s available to you
  • 1 c water
  • 2 tsp sugar
  • 2 tsp oyster sauce
  • 1 clove garlic, crushed
  • 1-inch piece fresh ginger, grated
  • 2 Tbsp Chinese black bean

Instructions:

  1. Bring all ingredients (minus chicken) to a boil in a pot on medium-high heat.
  2. Add chicken to mixture and bring to a boil again.
  3. Lower heat and simmer 40-45 mins, or until chicken is tender.
  4. Serve on a bed of rice OR quinoa with veggie sides.

Feedback:

My husband tried this recipe before and the first attempt (the original) was not as flavorful as we would have liked it, so this time he experimented with it and added more water, shoyu, and oyster sauce. The original called for a dash of Chinese Five Spice but he decided to replace that with Chinese Black Bean instead. Personally, I liked this recipe better than the original. There was a lot more flavor and it was just all around more delicious. We ate our shoyu chicken with takoan (pickled Japanese radish [daikon]), pickled cucumber, and sea asparagus all with a bit of white rice. When I say it was delicious, I mean it was ‘ONO!!!

Side Note: If you want it to be oyster chicken, same ingredients and instructions, just add more oyster sauce. My sister found that out the hard way.

Tofu Long Rice

Chicken long rice is a delicious local dish in Hawaii. We serve it at parties with other local favorites like laulau, poi, lomi salmon, and kalua pig. My mouth is watering just typing this right now. My grandma was doing an Ornish lifestyle program and we learned what she can and can’t really eat with this lifestyle and for the nine weeks she was doing the program, she made her own dinner and we made our own dinner. I thought, maybe we should make something that grandma can eat as well. A few days earlier my husband made chicken long rice and we had tofu, so I thought why don’t we make tofu long rice? Was it possible for us to make the necessary changes for grandma’s diet? My husband is amazing and he did make it and it was still pretty delicious. Here’s that recipe.

Category: Dinner

Yield: 8-10 servings
Serving Size: 1.5 cups

Prep Time: 45mins
Cook Time: 45mins

Ingredients:

  • tofu, medium-firm
  • 4 bundles bean threads, 2oz each, soaked in hot water
  • 32oz vegetable stock, low sodium
  • ginger, 1-in piece
  • 1 onion, sliced
  • pepper, to taste
  • 1 stalk green onion, chopped, for garnish
  • shiitake mushrooms, optional

Instructions:

  1. Sauté ginger and onion, until onion is soft and brown. Drain tofu and cut into 1-inch cubes.
  2. Add vegetable stock. Bring to boil, then simmer for 10mins. Add your already soaked bean threads, bring back to a simmer for another 5mins. Stir after you add bean threads.
  3. Throw in green onions and optional mushrooms. Bring back to a simmer for 5mins. Add tofu. Stir and simmer for another 5mins. And you’re done!

Feedback:

For my bowl, I added some Aloha Low-Sodium Shoyu (soy sauce) for some added flavor. You don’t really have to add the shiitake mushrooms, but it does add flavor. My only thought was I wish we had marinated the tofu a little bit before tossing it in. Everything else tasted good, but when I had a chunk of tofu, it was so bland. I don’t think we had it in the juices long enough. If you let it sit for a little while after cooking, the bean threads will get thicker from soaking up the juices and the tofu will taste a bit better.