Shoyu Chicken with Ginger and Garlic

shoyu ready

This dish is simple to make and great if you run out of clean forks. Eaten with your hands and folded up like a taco, think of the romaine lettuce leaves as the shell. The filling is savoury sesame chicken, steamed rice, kim chee, and a big squeeze of Rooster sauce for the brave.

Shoyu Chicken with Ginger and Garlic
Prep time
Cook time
Total time
Serves: 4
  • 3 cups lite soy sauce
  • 3 cups water
  • ½ cup dark sesame oil
  • ½ cup ginger, peeled and sliced thin
  • 8 garlic cloves, peeled and mashed
  • 1 tablespoon brown sugar
  • 4 chicken breasts, bone in
  • 2 bunches green onion, green part only, cut into 3” lengths
  • 16 whole romaine lettuce leaves, washed
  • Sriracha Sauce for drizzling
  • 2 cups steamed rice
  • Serve with Kim Chee, and drunken oranges.
  1. In a large pot, heat sesame oil until shimmering. Add ginger and garlic and cook until fragrant. Add water, soy sauce, brown sugar and bring to a boil. Add chicken and simmer for at least 1 hour turning every 15 minutes. Chicken will start to fall off the bone. Separate chicken pieces and continue simmering for another 15 minutes. Stir in the green onion and continue to cook for another 2 minutes.
  2. Remove chicken from pot and place into a serving bowl. Ladle broth into bowl. With a romaine leaf flat on a plate, spoon steamed rice, then kim chee, then chicken. Drizzle with Sriracha sauce. Fold together like a taco.
Note: My family likes to make their own, so i set everything on the table. Kim Chee is a spicy garnish made up of fermented cabbage, peppers, and lively seasonings. Some say it is an acquired taste. It is sold in Asian markets and in some grocery stores. You’ll have the best luck looking in the refrigerated section near the tofu. If you can’t find Kim Chee just use the Sriracha sauce instead. If you decide to make this recipe in a crock pot, add 1 cup of water and 1 cup of soy sauce. Simmer on the Low setting up to 8 hours. Add green onion during the last 3 minutes of cooking time.

shoyu plated
I paired this street market style recipe with a Zaca Mesa Winery Z Cuvee. The artful blend of Mourvedre, Syrah, Counoise, and Cinsaut is a fine combination of lively berries, so it was a good match for all the action going on in this dish.
Movie Night suggestion: A creature feature. I selected Joon-ho Bong’s, The Host (Gwoemul) in which a monster emerges from the Seoul Han River. A young girl’s family does what it can to rescue her from its domain.