Today we are discussing this gorgeous Shoyu Chicken with Hawaiian Mac Salad! But first, have you ever been to a cookbook pot lucky party? I have to say, I think they’re brilliant.
A few weeks ago I was lucky enough to attend a cookbook potluck where each attendee made a dish from a chosen book. I’ve seen a few on the Instagram and I’ve always been like, “hmm, that’s a good idea!!” What made it even better was all the recipes were supposed to be made from Aloha Kitchen!
This book is so breathtakingly beautiful, from the photos of beautiful Hawaii to the food and recipes and the history lesson, it’s really amazing. Last year was the first time I had ever visited Hawaii and the minute I landed and was told we were having dinner on a former plantation, I had A LOT OF QUESTIONS.
Let’s talk about Shoyu Chicken!
I honestly knew very little about Hawaii. So I did my usual quick history lesson on the car ride to the hotel and I didn’t learn nearly as much as I wanted to.
Alana teaches the history seamlessly, interweaving it with food and how the cuisine and all of its vastness came about. I wanted to try SO many of the recipes, but I settled on this Shoyu Chicken with Hawaiian Mac Salad. And I’ve made it nearly five times since making it for these photos.
It’s super easy and tastes SO delicious over a bed of rice and mac salad (my other favorite). It’s dreamy.
Use Your Instant Pot!
I also made it in the Instant Pot and it totally cooks up in about 10 minutes on the high pressure setting—very chill!
Here’s a link to Alana’s blog!
Looking for another weeknight chicken recipe, click here for my pollo a la brasa thighs!
- 3/4 cup soy sauce (shoyu)
- 1 1/2 cups water
- 2 tablespoons honey
- 1/2 cup packed dark brown sugar
- 1 2-inch knob fresh ginger, peeled and thinly sliced
- 3 whole garlic cloves, peeled and crushed
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 Maui onion (or yellow onion) , peeled and cut into 3/4-inch wedges
- 3 whole green onions, white and green parts, cut into 2-inch pieces
- 1 1/2 tablespoons cornstarch
- 3 cups steamed rice, for serving
- In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.
- Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.
- Preheat the broiler.
- In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.
- Serve the chicken with the thickened sauce and rice.
- Kosher salt
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- 8 ounces dry elbow macaroni
- 4 large hard-boiled eggs, peeled and coarsely chopped
- 2 tablespoons grated Maui or yellow onion (rou
- 1 1/2 to 2 cups Best Foods (or Hellmann's) mayonnaise
- 3 tablespoons sweet pickle juice
- 1/4 cup sweet pickle relish
- Freshly ground black pepper
- 1/4 cup coarsely grated carrot (1/2 medium carrot)
- Bring a large pot of water to a boil over high heat, then add 2 tablespoons kosher salt and the cubed potatoes. Turn the heat to medium-high and cook until fork-tender, 10 to 12 minutes. Drain and transfer to a large bowl.
- Meanwhile, cook the macaroni, salting the water with 2 tablespoons kosher salt, according to the instructions on the package, until very tender, not al dente. Drain and add to the bowl with the potatoes. Let cool slightly for 10 minutes, then add the eggs, onion, 1 cup of mayonnaise, the pickle juice, relish, and pepper to taste and toss until well coated.
- Taste and season as needed with salt and pepper. Chill for 1 hour.
- When ready to serve, stir in 1/2 cup of the mayonnaise and the carrot; add more mayonnaise if it looks dry. Taste and adjust the seasoning as needed. Serve chilled.