Pantry Hawaii Shoyu Chicken (from frozen)
A lifesaver when you had absolutely no time to meal plan.
Equipment
- 1 pressure cooker or multipurpose cooker with pressure cooker function
- measuring cups and spoons
- 1 meat thermometer
- 1 tongs
- 1 fat strainer separator optional
Ingredients
- 2 pounds frozen bone-in chicken thighs
- ¼ cup soy sauce
- ⅛ cup coconut palm sugar or palm sugar
- 2 cups water
- 2 ½ tsp granulated garlic
- ½ tsp ground ginger
Instructions
- Add soy sauce, palm sugar, water, granulated garlic, and ground ginger to the pressure cooker or multipurpose cooker pot. Stir until everything is combined.
- Add the frozen chicken thighs. Cover the pot and set it to cook on high pressure for 22 minutes. (Note: it takes about 22 minutes for my multipurpose cooker to come to pressure).
- Once the pressure cooker is done cooking, let the pressure naturally release for 10 minutes or follow the manufacturer’s instructions for natural release.
- Remove the chicken thighs from the pot onto a plate to rest. Remove and discard the skin. Put the liquid from the pot into a fat strainer separator.
- If using a pressure cooker on the stove, return the liquid to the pot and heat until boiling with the lid off. If using a multipurpose cooker, return the soy sauce liquid separated from the fat into the pot and boil to thicken. Let the liquid boil for 2 to 3 minutes to thicken. Liquid will thicken further as it cools.
- Serve the chicken in the sauce with steamed rice and a side salad or steamed vegetable.
Video
Notes
Tips and Tricks
Can I swap ingredients?
If you use low sodium soy sauce increase it to ¼ cup and decrease water to 1 ¾ cups. You can also use brown sugar or coconut sugar for palm sugar. To use honey, use 1 tablespoon since it is sweeter than palm sugar per ounce.
Using garlic powder instead of granulated garlic? Just use 1 ¾ teaspoons of garlic powder. To make it easy on yourself, round it up to 2 teaspoons.
Can I freeze this recipe?
Since you’re cooking this dish using frozen chicken, the quality of the chicken meat will go down if you refreeze it after cooking. However, if you must, freeze the cooked chicken once the chicken is completely cool. Put the chicken and sauce in a quart size freezer bag and warm it up from frozen or defrosted overnight on the stove or in the microwave.