Shoyu Chicken
Chicken breasts gently poached in the aromatic mixture of soy sauce, ginger, garlic, mirin and brown sugar, served over rice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp grated fresh ginger
- 1/4 tsp chilli flakes
- 4 clove garlic (crushed)
- 75 ml 1/4 cup soy sauce (I used Kikkoman or Tamari for gluten free version)
- 50 g g / 1/3 cup brown sugar
- 1 tbsp mirin
- 700 g 1 1/2 lbs skinless, boneless chicken breasts (cut into large strips)
- 2 tbsp brown sugar
- 2 green onions
- 1 tbsp sesame seeds
Instructions
- 1
Combine the ginger, chilli flakes, garlic, soy sauce, mirin and brown sugar in a medium pot, then add chicken breasts cut into large strips. The liquid should partially cover the chicken, cover with a lid and poach the chicken over medium heat for 15-20 minutes, depending on the size of chicken pieces.(If you don't have enough of the poaching liquid, add a little of water. See photos for reference.) Turn the chicken strips over half way through the cooking.
- 2
Remove the chicken from the pot to a separate bowl and keep warm until needed. Add 2 tbsp of brown sugar to the poaching liquid and bring to a boil, continue simmering until you have a sticky glaze. Take it off the heat. Return the chicken back to the pot and coat it with the glaze. Serve over steamed white rice sprinkled with sliced green onions and sesame seeds.