SHREDDED “SHOYU” CHICKEN
More vacation food! Keeping it extra simple with Shredded “Shoyu” Chicken.
On my first trip to Kauai, a friend taught me this recipe using traditional shoyu, sugar and bone-in chicken. For the sake of time, simplicity and keeping it clean, I’ve switched this up a bit with coconut aminos, coconut sugar and boneless chicken. I used a mix of chicken breasts and thighs for this video, but all of one or the other works just as well. Rather than serving the chicken pieces whole, shredding them up and soaking them in the cooking juices makes this extra delicious. Since I tend to avoid grains for anti-inflammatory reasons, I serve this over roasted purple sweet potatoes, steamed broccoli and sautéed enoki mushrooms (when available), but this can easily top a bowl of rice if you prefer. Store this in the fridge for easy leftovers.
YOU WILL NEED
1 1/2 cups water
1 1/2 coconut aminos
6 tablespoons apple cider vinegar
1 1/2 cups coconut sugar
1 sweet onion, quartered
2” piece of fresh ginger, peeled and thinly sliced
4 garlic cloves, finely chopped
3 pounds boneless chicken breasts and thighs
Steamed broccoli, for serving (optional)
Roasted purple sweet potatoes, for serving (optional)
Sautéed Enoki mushrooms, for serving (optional)
TO MAKE
In a large pot set over medium heat, add the water, coconut aminos, apple cider vinegar and coconut sugar. Stir until the coconut sugar has dissolved.
Add the quartered onion, ginger and garlic to the pot. Once the mixture is boiling, add the chicken. Cover and simmer until the chicken easily shreds, about 45 minutes to an hour.
Place the chicken in a serving bowl, and use a fork to shred. Spoon over some of the cooking juices and any onions still in the pot.
Serve with the vegetables of your choice with extra cooking juices spooned over the top.