5 lbs chicken thighs, chicken hindquarters, or chicken drummettes/wings rinsed and drained.
2 cups Aloha shoyu
1 cup water
1 cup brown sugar
1-2 inch fresh ginger root halved and pounded.
6-8 cloves garlic smashed and peeled. Rough chopped.
1 medium round white or yellow onion peeled and sliced
4-6 star anise
2 bay leaves
1/2 cup shaoxing rice wine or straight whiskey
1/2 tsp Chinese five spice
Dash fresh cracked black pepper to taste
2 Tbsp vegetable or peanut oil
1 bunch sliced green onion
1 bunch cilantro or chinese parsley chopped
In a big stockpot, heat oil til hot and add herbs of ginger, garlic, bay leaves,
round onion, and star anise to release aromatics. Be careful not to burn them,
then add shoyu, water, and whiskey. Bring to a boil then add rinsed and drained
chicken pieces. Bring to a boil then drop heat down to a simmer for 20 minutes.
Slowly stir chicken and add sugar and black pepper and let simmer another 20
minutes. Turn off heat and let stand for 15-30 minutes in pot.
Bring chicken to serving dish or pan. Add garnish herbs over chicken and
drizzle sesame oil over chicken then add shoyu sauce from pot over chicken.
Serve with white or brown rice with Hawaiian Macaroni Salad!
So onolicious let's kaukau now!!