One of the things I miss the most about living in Hawai’i is the FOOD. Here in the main land (what we call the continental US) there’s nothing that can possibly compare. I mean there are the “island” restaurants that try their best to make the foods from back home, but nothing beats home cooked meals from the family, or being able to walk to the nearest 711 for spam musubi, or the bomb ass asian sweet egg omelette and chow fun from Toshi’s Delicatessen. Oh and every Tuesday was Shoyu Chicken Special day at a small hole in the wall restaurant called Richie’s that was right next door to our house. Man… can you hear my stomach rumbling?
Between me and my sister we have tried our best to recreate many of the meals we had in Hawai’i with what is available here (yay for asian markets), and we’ve been doing pretty good. In this column I’ll be sharing our recipes as well as other’s I’ve come across thanks to the awesomeness of the internet. First off…
5 lbs Chicken Thighs
6 C Water
2 C Aloha Shoyu
1 C Brown Sugar
1 Whole Garlic – minced
5 Tblsp Cornstarch
Green Onions – chopped
Add everything but the cornstarch and green onions to a large pot. Bring to a boil then turn down to a simmer. Let cook for an hour.
Remove chicken from pot and set aside in a serving bowl. Bring sauce back to a boil. Skim fat from top. Mix cornstarch with about 5 Tblsp of water in a separate bowl. Add cornstarch to sauce and mix well.
Remove from heat, and add chicken back to pot. Pour sauce over chicken to coat. Add chopped green onions and serve with white rice.
So ono! Enjoy 🙂