PCC KNOCK-OFF SHOYU CHICKEN
This recipe is given in ratios, rather than specific amounts (as it had to be adjusted by the hundreds!). It is similar to how PCC made their shoyu chicken in the mid-1970’s. Shoyu is another term for soy sauce. Back then PCC used Kikkoman soy sauce but personally, I prefer Aloha soy sauce. Which brand you choose to use is up to your taste and budget!
INGREDIENTS AND INSTRUCTIONS:
*Soy sauce
*Sugar
*Water
Use 3 parts water to one part shoyu, add sugar to taste (a starting point would be about 2 Tbsp to each cup of shoyu). (NOTE: To give you an idea of proportion,1c. shoyu + 3 c. water + 2/3 cup sugar makes enough for about 20-25 medium chicken thighs.)
*Fresh garlic
*Fresh ginger
Use 2 parts garlic to one part ginger, mash together (or finely grate on a microplane). Add to shoyu mixture for the marinade and sauce.
*Chicken thighs (do not remove skin or bone)
Marinate chicken in the shoyu-garlic mixture, reserving about 1/4 of the mixture for later. Refrigerate for at least one hour (or even overnight for a more intense flavor).
When ready to bake, drain off excess marinade. Place chicken on a tray with edges (to prevent spills) and bake at 350 degrees for about 40 minutes (or until juices are no longer pink and meat is tender).
While chicken is baking, prepare sauce for glaze. Boil the reserved shoyu-garlic mixture (NOT the part that the chicken soaked in, toss that!).
When it comes to a boil, slowly add a mixture of water and *cornstarch, stirring constantly (about 2 Tbsp cornstarch and 1/4 cup cold water for each cup of shoyu mixture). Be sure the cornstarch and water is smooth before adding it. Continue to stir constantly over low heat until the sauce turns thick and clear. Remove from heat. When chicken is done, remove from oven and brush all sides with this glaze. Place chicken pieces on a pretty platter and garnish with *green onions or *parsley. If you have extra sauce left, put it in a little bowl for those who may want more. Serve with *rice.
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