{"id":50821,"date":"2023-09-08T12:14:47","date_gmt":"2023-09-08T12:14:47","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/2023\/09\/08\/recipe-shoyu-chicken\/"},"modified":"2023-09-11T07:23:08","modified_gmt":"2023-09-11T07:23:08","slug":"recipe-shoyu-chicken","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2023\/09\/08\/recipe-shoyu-chicken\/","title":{"rendered":"[recipe] Shoyu chicken"},"content":{"rendered":"

\"\"<\/a>
\n1 cup water
\n3\/4 cup soy sauce
\n1\/4 cup packed light brown sugar
\n1\/4 cup mirin
\n1\/4 tsp freshly ground black pepper
\n1 (3-inch) piece fresh ginger
\n4 medium scallions
\n8 bone-in, skin-on chicken thighs
\nCooked white rice, preferably short grain, for serving<\/p>\n

Place water, soy sauce), brown sugar, mirin, and black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.<\/p>\n

Meanwhile, prepare the following, adding each to the pot as you complete it: Smash a 3-inch piece of ginger with the flat side of a knife. Halve 4 medium scallions.<\/p>\n

Add 8 bone-in, skin-on chicken thighs to the pot skin-side down in an even layer (they can overlap). Cover and reduce the heat to medium-low. Simmer for 30 minutes.<\/p>\n

Uncover and flip the chicken thighs so that they are skin-side up, arranging them into a single layer. Adjust the heat as needed to maintain a simmer so that the sauce bubbles between but not up and over the pieces of chicken. Simmer uncovered until the chicken is tender, about 30 minutes more.<\/p>\n

Transfer the chicken to a serving platter. Spoon off any fat from the surface of the sauce. Serve the chicken and sauce with cooked white rice.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 cup water 3\/4 cup soy sauce 1\/4 cup packed light brown sugar 1\/4 cup mirin 1\/4 tsp freshly ground black pepper 1 (3-inch) piece fresh ginger 4 medium scallions 8 bone-in, skin-on chicken thighs Cooked white rice, preferably short grain, for serving Place water, soy sauce), brown sugar, mirin, and black pepper in a…<\/p>\n

Read More “[recipe] Shoyu chicken”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-50821","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-ddH","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/50821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=50821"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/50821\/revisions"}],"predecessor-version":[{"id":50824,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/50821\/revisions\/50824"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=50821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=50821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=50821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}