R.P. Von Rottenkatt

Von Rottenkatt is my name, food is my game.

Supa Shoyu Chicken

One of my personal favorite dishes of Hawaii is da Supa Shoyu Chicken. You can tell if a new lunch spot get chance if they have this “plate lunch” staple. Da “Plate Lunch” is an essential part of the Hawaii cuisine known to my family as “Broke Da Mout.” I believe   the idea likely came from the Japanese immigrants who would take cold rice and a left over pieces of meat to the cane and pineapple fields for lunch. Plate lunches usually consist of a scoop or two of rice, macaroni salad and an entrée like Kalua Pork or Supa Shoyu Chicken.

This recipe is jazzed up a bit. The traditional “Shoyu Chicken” doesn’t have sake or Chinese five spice powder added to it, so those ingredients, sad to say, are considered optional. Yet, I highly suggest you add them since they add another depth to the dish. A whole bottle of warm sake adds depth to any dish. Please enjoy the taste of the islands and “Me ke aloha pau ole” which I tink means “with best wishes without end.”

Supa Shoyu Chicken

½ cup of low sodium shoyu (soy sauce)

½ cup of brown sugar

Or ½ cup of honey

½ cup of chicken broth or water

2 tablespoons of sake (optional)

3-6 cloves of garlic, finely minced

2 tablespoons of fresh ginger, grated fine (skins on)

1 teaspoon of Chinese 5 spice powder

Hot sauce such as Sriracha to taste

5 pounds of chicken thighs

Green onions and sesame seeds for garnish

To properly prepare the Supa Shoyu Chicken, you must, very importantly, put on some Hawaiian music. Whisk together the soy sauce through the hot sauce in a large bowl. (If you want to skin the chicken thighs here, go ahead. Traditionally Supa Shoyu Chicken is cooked with the skin on.) Add the thighs to the marinade and stick in the fridge for about a half hour, up to an hour.

Heat up the oven to 350 degrees [or 10 degrees for 35 days…kidding]. Get out a nice “big kine” baking pan and pour the chicken in the pan marinade and all. Turn the meaty side of the chicken thighs down. Pop in the oven an cook for about 30 -40 minutes, turning the chicken 3 or 4 times. Turn up the oven to 450 degrees the last 5-10 minutes and brown the chicken, meaty side up. Sprinkle with green onions and sesame seeds and serve with brown rice. Aloha!

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This entry was posted on 2011/05/21 by .
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