By Misty I.
Can you believe we are ¼ of the way through 2018? This is a picture of us on New Years Eve 2017. Time really does fly. I got this recipe from my friend Dee many years ago, but I’ve made modifications to it since then. Dee is on the far left holding on to her sweetie pie, Neil 🙂
It’s hard to believe that we’ve been spending part of our New Years Eve at the same house for over twenty-five years. Here we are in (tonight we’re gonna party like it’s) 1999 at the same garage. What’s even harder to believe is I think my husband still has that flannel in his closet! Let’s not even talk about his mustache and my shiny “pleather” jacket. Yikes!
This recipe is “only easy” because you can throw everything in the pot, boil some udon and dinner is done-zo! Top with green onion if you’re feeling fancy. I hope you try this soon.
Shoyu Chicken Udon
5 lbs. boneless/skinless chicken thighs
6 Tbsp. sugar
1 C. Shoyu (I use Club brand) (Check out the history behind Club Shoyu)
2 Tbsp. oyster sauce
¼ C. vinegar (Dee doesn’t use this, just me)
1 finger of ginger, whole
2 cloves of garlic, rough chop
1 tsp. cornstarch, mixed with chicken juices to thicken (I do not use this, I leave the sauce as is)
Green onions for garnish
1 package udon, cooked
- In a large pot, bring chicken, sugar, shoyu, oyster sauce and ginger to a boil. Lower heat and simmer for 45 minutes.
- Boil udon noodles in a separate pot according to back of package.
- Arrange udon on a platter.
- Remove thighs from liquid and place on udon. Thicken remaining liquid with cornstarch and pour over thighs and udon. Garnish with green onion.
MY NOTES: I no longer thicken with cornstarch. I usually add the udon to individual bowls and generously add the hot shoyu chicken shiru to coat the noodles. Then top the udon with the shoyu chicken (that I shred) and green onion.
Better yet, make the shoyu chicken recipe your family already enjoys and boil some udon instead of serving it with rice. Perhaps they will welcome the change.
That’s it, only easy!