Author: @Moku_O_Keawe Serves: 8 Time: 1h
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 5 lb chicken thighs, remove skin
- 4 cloves of garlic, minced
- 1 2 in piece of ginger root, peeled & sliced thin
- 1 c. granulated sugar
- 1. c. soy sauce (we call it shoyu)
- 1 c. water
1. Place chicken in large pot
2. Add ingredients
3. Bring to a boil, turn down to simmer for 1 hour
Story of the recipe
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.