Shoyu Chicken

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Title: Shoyu Chicken
Categories: Chicken, Hawaiian
Yield: 4 servings

5 lb Chicken pieces
1 c Low-sodium soy sauce
6 tb Brown sugar
1 Whole dried star anise
2 ts Fresh ginger root, crushed
1 tb Dry sherry
Chinese parsley (cilantro)
Green onions, chopped
(scallions) *

* Both ingredients are optional.

In a large pan, place chicken with soy sauce, brown
sugar, star anise, ginger, sherry, and 1/2 cup water.
Bring to a boil, cover and simmer over a low flame,
stirring occasionally to make sure that the chicken
pieces are all evenly exposed to the seasoning sauce.

If you use the Chinese parsley, cook a few stalks with
the chicken. Otherwise, use the green onions
(scallions) fresh as a garnish.

If you want, you can thicken the sauce with cornstarch
by removing a tablespoon of the cooking liquid to a
small bowl and stirring in about 1 teaspoon
cornstarch, mixing well to dissolve. Add the mixture
to the cooking liquid after the chicken has been
removed and stir over medium heat until the sauce
thickens. Pour over the chicken before serving.

Makes 4 to 6 servings.

Per serving: 581 calories, 18 gm carbohydrates, 195
mg cholesterol, : 1780 mg sodium, 64 gm protein, 27
gm fat, 7 gm saturated fat

Recipe: "Favorite Island Cookery, Book 1," published
by the Honpa Hongwanji Hawaii Betsuin, a Buddhist
temple in Honolulu.

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