SHOYU CHICKEN
4 to 6 servings
A comforting Hawaiian dish best served on a steaming mound of rice, which will soak up the rich, sweet, and gingery poaching liquid. We know of few dishes that require as little effort for the enjoyment they offer. Removing the skin will reduce the amount of fat in the poaching liquid, but we enjoy the richness it adds to the resulting sauce (you can split the difference and remove the skin from half of the thighs).
Combine in a Dutch oven or large saucepan:
- 3 ½ pounds bone-in chicken thighs, skin removed if desired
- 1 ½ cups soy sauce
- 1 cup water
- ⅔ cup packed brown sugar
- One 2-inch piece ginger, peeled and minced
- 6 green onions, chopped, dark green parts reserved
- 4 garlic cloves, smashed
Bring to a simmer over medium-high heat, then reduce the heat so the liquid barely bubbles. Partially cover and cook until the internal temperature of the thighs reaches 175°F, about 30 minutes. Transfer the thighs to a rimmed baking sheet or platter and cover loosely with foil to keep warm. Increase the heat to medium-high and boil the cooking liquid, stirring occasionally, until it is reduced to about half its original volume. Remove the skin and bones from the thighs, if desired, and place atop servings of:
- Cooked short-grain white rice
Drizzle liberally with the sauce. Chop the reserved green onion tops and sprinkle on each serving, along with:
- Toasted sesame seeds