How to Make Hawaiian Shoyu Chicken
Step #1: Combine all ingredients in a large Dutch oven or large pot. Place in refrigerator overnight or for at least six hours. Shoyu is a type of soy sauce that originated in Japan. It is made from fermented soybeans, wheat, salt, and water. It comes in different varieties, including light, dark, and tamari, each offering a unique taste and level of saltiness. Step #2: Transfer the Dutch oven to the stovetop and bring the contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour. Step #3: Remove the chicken from the pot and place it on a cutting board. Step #4: Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off the heat and let it cool for fifteen minutes. Step #5: Meanwhile, use two forks to shred chicken into bite-sized pieces. Return chicken to the pot and toss with sauce. Serve warm with Hawaiian Mac Salad. To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish, stirring occasionally, until hot.
