I thought that you were making Teriyaki. This is also the first dish that I learned before left home to Canada. chinese call these Soya sauce Chicken. Mine is light and dark equal portion then the rest are like yours. I make mine much sweeter. But yeah. Everyone should learn this.
I used what i had in the closet. For the soy sauce, i used water, for the vinegar, i used water. For the garlic, spring onion and ginger, i used bouillon cube. For the chicken, i used pasta. Overall a very good dish, it was wonderfull, 10/10 would recommended! 🙃
When using that much water you need to make sure you use low-sodium or diet water. Regular water contains too much dihydrogen monoxide which will ultimately leave your finished meal rather bland and watery.
My take on a full recipe: Shoyu chicken (That Dude Can Cook) Ingredients • 4-6 chicken thighs, bone-in, skin on • 1 1/2 cups water • 1 cup soy sauce • 1/4 cup dark brown sugar • 1 tbsp rice vinegar • 1 thumb-sized piece of ginger, cut into slices • 5 garlic cloves, smashed but whole • 7 spring onions, chopped in large chunks • Garnish with sesame seeds • Slurry of cornstarch to thicken (1T - 1.5T mixed with cold water) • White rice for service Directions Add water, soy sauce, aromatics, sugar, vinegar to a pot large enough to hold the chicken. Trim fat from chicken, add chicken to pot and marinate for 24 hours or so. Bring pot to a boil and simmer for 15 minutes and rotate chicken. Simmer for another 15 minutes and check temp to see if thighs are at 180F. If so, turn off heat and let thighs sit in pan for at least 30 minutes. Remove thighs to broiler pan and broil for 3-4 minutes, to brown and crisp skin. Remove aromatics from pot, heat to boiling, add cornstarch slurry and thicken Serve chicken on white rice, ladling sauce on top.
Thanks for this - I love that dude's videos and but having to watch along as I'm actually cooking is no fun so I started writing them out like this too when I want to make one.
A technique I often use for cornstarch slurries is to remove a small amount of the sauce and let it come to room temp, then use it to build my slurries. Do you think it would work here? Any comments, please.
@@stonefly69 That's why I separate a portion of the stock (usually about 1/4 to 1/2 cup) and let it cool to room temp before building the slurry. I suppose the next time I do it, I can see if refrigerating the liquid will make any difference. My main focus is on keeping the dish as flavorful and undiluted as possible.
@thatdudecancook I made this tonight and my family lost their minds. My kids did their chores without being told. My husband hugged me and wouldn't let go. My son said I should make more next time. You are my hero!
I truly appreciate you mentioning substitutions for your ingredientes - and all of the helpful tips along the way! Super helpful for home cooks like me!!!
Your sense of proportion, comedy to culinary, is so keen, that you and your crew have become my favorite recipe. Never has my heartburn had such happy companionship. God bless you guys for sharing your multiple gifts with so many.
I am originally from Maui, now on the Mainland. Thanks for making a local dish I grew up with and huge shoutout for those fundraising charities you're championing!
Sorry to what happened to Maui. All of us Americans are saddened by it. I hope the Government really assists in rebuilding everything and getting people's lives restored.
I just want to say how much i appreciate this channel and others like it. We truly live in the golden age of home cooking. I really like that these videos often give the why as to the use of certain ingredients or techniques. That kind of knowledge is how we learn to actually cook when there is no video or instructions to be seen. Keep up the good work!
@Sprak ... Very good coinage -- the "Golden Age of Home-Cooking". Hell, yes, I agree with you. It is TOO DAMNED EXPENSIVE to eat out. So, we are learning to do it all at home. See, during Covid, we were forced to cook at home, so we did and had a good amount of time to learn how to really cook. Before we were good home-cooks, but now, wife and I are becoming home-chefs. Because we are not gonna go out and spend FUCKING $15 bucks for a single plate of this for one person, when -- look at video -- how easy it is to do at home.
Sonny I made this yesterday after seeing your short video last week. My family loved it. I have 3 boys aged 10,9 and 6 and they love your short and long videos. We all sit down and watch your videos every week. Love your content. Love from Ireland 🇮🇪
I appreciate when people explain what a particular ingredient is doing and why it works. Once you understand that, not only can you (almost) always find a substitute, but sometimes come up with new amazing creations with no script at all. Also if you eat rice often and have the space, just get a rice cooker, even a $15 one. It just simplifies cooking and cleanup and you can focus on other dishes.
I looked up rice cookers and there is a $19 one for 4 cups of rice at target. Warning you have to click through from the ad on the Google page. I clicked on another cheaper one at target but it was 25 in reality on the target site
100% true. And if you have the space, and drink tons of tea, get a boiler or hot water dispenser (I LOVE my zojirushi.) These things are hard to justify buying when you're younger, until you use them and realize how amazing they are.
I made this almost exactly how you said. I didn't have rice vinegar to my surprise so I used red wine vinegar. I also added chili paste for a bit of spice and made it a few ways, served regularly like your picture, topped with sememe seeds, and topped with both. I made rice with a rice cooker, my first time ever. It all turned out amazing, but next time I plan on making it Spicier and the sauce thicker.
I just wanted to say thank you, i just ate this after 24hr in the liquid before cooking and……… Id hug you if i could. As a veteran i struggle with eating and this hit the spot brother so thank you so much for sharing this with me 🎉🎉🎉🎉 this was a win win win BABY!!
Sonny, i couldnt be a bigger fan. I had the benefit of growing up in a family that taught me how to cook at a young age, and then worked in a kitchen for a bit after HS. Once i hit college, i was pretty much the only person in my dorm who would cook- and there was a reason for that. So many people are simply afraid to mess up, and a lot of the "teachers", even out here on social media, are snobs and make even simple dishes really intimidating for someone just trying to pick up the craft and make some decent food. You're the exact opposite- every recipe is presented in such a streamlined way, and you let people know that substitutions can be made- you create a really inviting energy where, even If i know hiw to make the dish already, its just a pleasure to watch your take on it. Ive gained a lot of inspiration from your videos over the years- and im even a bigger fan of you spreading awareness and trying to rally the troops to support Hawaii. I cant believe (not to get political) how the US government just ignored their pwn people, its disgraceful on their end, but youre a mensch. I just was discharged from the hospital a few hours ago and was in a really bad place physically and mentally- Your video really just made life a lot more palatable. Thankyou, seriously. And yes, I did infact teach a lot of people with no experience in the kitchen the basics, and I normally take your approach to showing them the ropes. There's probably 15 people roaming around this rock that I inspired to cook, and that makes me happy (seeing them post their dishes or send me snaps- it's very rewarding in a weird way)- you've inspired hundreds of thousands of people to make a nice meal for themselves or loved ones. I hope you realize all the good you do, you deserve the success.
You're message truly means the world to me! I've saved it so It can serve as a reminder of my mission here on youtube!! I'm wishing you a speedy recovery! Check out Dr. Joe Dispenza work for some extra help with that!
I am just now picking up cooking at 34 years old...i was always a little intimidated to cook... Even though my brother and parents are all natural chefs... I have been really surprised with how much im enjoying it....ive cooked several recipes from this channel and a few other channels....
You're still pretty young, Thomas. I didn't get started till well until my 40s. At 74, I now have a rep as a very good home cook and I am still learning. So keep going. It's so much fun.
@@thomaslove6494 My aunt and uncle didn't start cooking till the pandemic (in their 60s!) They would go out to eat every single night and eat frozen biscuits and honey butter for breakfast (they would give their dog a whole donut, which I'm not condoning.) If you don't mind vulgarity, Matty Matheson has some super fun videos (his pancake recipe is the best pancake I've had the pleasure of eating.) And you've probably already checked out Chef John from Food Wishes, but if you haven't, DO! Oh, and Maangchi, she's lovely.
Been loving these videos for months. You are a great teacher and whenever I try your dishes they come out great. Special THANK YOU for giving some attention to Maui. They need the help. Aloha!
I made this. It's awesome. I took the stock and found it is exactly like Jjajangmyeon. So I cook up some chinese noodles and make it using this sauce leftovers. I fry up some carrot, celery and onion, add the cooked noodles and some of the frozen sauce, it's fucken awesome. Try it.
This is 100% the best food cooking video recipe I've ever seen! so easy to follow with skits to make it more enjoyable to watch. You give alternatives incase you dont have like rice vinegar and I LOVE that! im gonna try this recipe! It looks so delicious and easy to make! So thank you for making this!
Heya! :) I've tried the recipe, and the final result was really tasty - I recommend everyone to give it a try. The few changes I made are: I added one regular white onion to the brine (just peeled and quartered), I dialed down the soy sauce volume (this might be an issue with "freedom units" conversion, or using more salty soy sauce) to about 120ml, and after cooking, I didn't strain the aromatics, just took the bigger pieces of ginger out and used a blender to thicken the sauce. I also added 1 teaspoon of honey at this point, which was a good decision. I skipped the cornstarch slurry, as the consistency was pretty much right after my previous steps. Overall, it was delicious, especially considering the worktime needed - thanks for sharing this recipe!
This is actually a hit with the family. Any salty, spicy or tangy style recipes they tend to like, but arent a fan of anything sweet. This is easy, simple, and really good as a sauce over rice by itself or with the chicken.
A lot of our local cuisine here is shoyu/soy sauce plus sugar lol. I think it stemmed from the plantation days when folks would use whatever they had available and we had soy sauce from Japan and a lot of sugar from the sugar mills. You can also use the same recipe for fatty pork chunks and make Okinawa shoyu pork using this same broth. Also very delicious imo. Swap it out for chuck roast cut up into strips and add hot chili peppers and you can make Hawaiian style hot meat.
Sonny taught me the nail measurement for cooking rice and trust me, if you follow his timing instructions, it will make perfect rice every time. No need for measuring, let alone buying a rice cooker.
All of Sonnie and Marcus's videos are phenomenal, however, the part where each of them try the garlic, is absolute comedy gold. Well done as always. Sonnie is easily one of the top 3 chefs I trust the most.
I make this maybe once a week with a few tweaks. I used Chinese rock sugar instead of brown, I add black and sechuan peppercorns, and then about a tablespoon of white vinegar. Also! Save the leftovers for fried rice the next day 😎
I just completed this and I am totally in love and can't wait to bring it into work tomorrow and show off. Thank you for your great humor and awesome cooking advice, I really appreciate it
Mate, I just cooked this dish and all I can say is thank you! I used chicken marylands instead of just thighs and pretty much followed everything else to the t and it turned out absolutely amazing. When I was about to serve I experienced the same thing you did with the cameraman, albeit the people and dogs in my house wanting to tuck in before I could, 10/10, will cook again 🦾 Much love from Aus 🦾
Easy and delicious recipe :) Tried it tonight for the first time and it was amazing ! Even did the marinate for 24h in the fridge. Will definitely make it again my GF and me loved it. Thanks !
I've been watching your channel for a long time. Man I just have to thank you for teaching me more about cooking than all other chefs combined. You explain things in such a way that anyone can understand and while some of your meals can be a bit intricate, they're not overly complicated. The crown I have is the butter basted ribeye you did that I watched over and over until I perfected that I swear to over all other methods. Love you man and thanks again.
Gosh, every single dish on this channel is something that I would cook and that my family would enjoy. Like said before, it's TOO EXPENSIVE to eat out now, so I'm learning from the Chefs on RUclips as to how to make things at home taste better where I can stay in the Middle Class and survive as Inflation keeps increasing.
loving these quick and easy recipes...can you continue the trend? i'd love to see an everyday taco recipe. I've been trying to up my chicken taco game, could use your expertise.
I saw the Maui Humane Society for dogs at 4:24, and I just had to donate some to the Homeless Pets. Thanks for sponsoring that on your channel. It will help those pets without homes.
TV cook. As a professional retired chef, I have never thrown away any type of skins or outer coverings when making a sauce if I was taking the aromatics out. You are wasting flavor. Sauces, gravies, soups and stocks, why waste ingredients? That was a very simple sauce to make, it is a very tasty sauce, but simple. I did like the fact you took the time to show people how to make rice the correct way. Broiling the chicken afterwards is a sign of good training. Do yourself a favor and think about your food waste. The food looked really tasty, and I loved the presentation, and I loved the showmanship. Keep up the good work, subbed and will be watching you for more.
I love how the refrigerator handle always comes off during the melee and is present and perfectly intact and in place for the next video Don’t get rid of the refrigerator abuse 😂❤❤ It’s distinctly yours and it’s hilarious
Please donate everyone to the Maui humane society. These poor animals need all the help & kindness they can receive. Thank you again Sonny for this delicious recipe and thank you as well for donating. ❤️❤️
Shoyu chicken is definitely the hawaii struggle meal. My dad would always make it for us growing up and i didnt care for it as a kid but as i got older ive come to appreciate it most definitely. Its delicious and easy as hell to make and who doesnt like that? Especially after a long day at work. Just give me shoyu chicken, rice and some potato mac salad on the side and im good to go lol. Also shoutout for the maui fam, were all pulling for you
While I love to cook all kinds of food, my life is very full right now and I need quick quality food. This is perfect thank you! Appreciate the little instructional tips you include, sometimes I catch something new!
@@nchomestead7860 when by comparison some other top RUclips channels are pulling larger numbers, yes underated because this content and advice stacks right up next to them
I’ve been following you from day one. You have always provided great culinary tips,,,but your channel has grown and morphed into a much more entertaining product. Good on you,,,keep up the format because I think it is a winner.
Some good hacks there thank you. I was told ages ago to let the rinsed rice stand for 15-20 mins. The rice absorbs the water left on the individual grains, You can then use a little less water to cook the rice. Especially for Basmati,this is a game-changer.
Sonny, I know im late to the party, but I made this tonight. I used your recipe as inspiration - I added grilled pineapple and stir fried mushrooms at the end, and holy smokes, this was awesome and stupid easy!!! Next time, I'll blend the aromatics into the sauce, definitely add some peppers. It would benefit from a bit of Sgt Gilbert reporting for duty, too.
The video appeared in my feed the other day. Obsessed about it so in the middle of a rainstorm, ran to the store to get scallions and thighs. Delicious! Next time, might do lime juice instead of rice vinegar. And maybe toss some fresh cilantro into the rice just before serving.
A few years ago I started cooking all my rice dishes with chicken bouillon. I also rinse it under hot water for a minute or so in a strainer while shifting it around throughly. I also sear the rinsed rice in a hot sauce pan with a generous tablespoon or two of unsalted butter, carefully swirling it around until it almost burns and then adding the bouillon flavored water and deglazing the pan scrapping any thing that stuck to the bottom. Bring it to a rolling boil continually stirring to prevent sticking. I cover it with a tight fitting lid and with a layer of aluminum foil. I set it on a burner at the lowest setting for about twenty minutes. I've had a lot of people appreciate this rice and it's almost good enough to eat by itself. Cheers!
Brown sugar is just white, granulated sugar which has molasses added to it, the amount determines light or dark. If you need dark brown and have light or white, just add a little "black" molasses (it keeps in your cabinet forever and is good for lots of things) to get your sweetness/color where you want it. 😉
@@jonh74 That's a process and not one u said was duplicated by just mixing them together. However, if you're cooking/baking and require brown sugar, adding the sugar you have and a small amount of molasses (the black-strap, sweet molasses) should approximate the flavor profile you're looking for. 😉
There are many channels with good recipes. The recipes on this channel are better than good. I especially like all the little tips that make me a better cook.
This is one of my favorite videos of yours. First, the recipe is great… I’ve made it a handful of times. But, the “why did it… why is it… how come it isn’t green?” blurb and the ping pong sequence both get a laugh out of me every time. (Marcus’ facial expressions during ping pong are epic). Thanks for all your humor and great recipes Sonny!
great video. i worked in a kitchen for 10 plus years so the refrigerator/hammer part was very relatable. also how has no one pointed out that you pretty much made Filipino chicken adobo minus a few staple ingredients.
I made this tonight and it was amazing! I even included the rest time and broiling. Very very good. Definitely something I will make over and over again. Thanks so much for the recipe!
I grate and mince every aromatic for full flavor release and nutrient release and use a very fine mesh to filter the stock or base. The pulp left over I try to recycle and use them as ingredients for appetizers or sauces that complement the main dish. For this dish, I’d have incorporated them into a homemade cornbread or keep them in a refrigerated container for near future use. I could also use a dehydrator and turn the pulp into a spice after it fully dries and I grind it up.
Just ran across this recipe. Really glad a cook that I follow, you, have a version of it. Planning on making this for some family coming over for dinner soon, paired with some sauteed baby bok choy and pineapple.
Sonny, you ARE my teacher! Thanks for everything! I'm a 40 year pro and I get a lot of great tips and ideas from your channel, it's not just for beginners!
Been watching your videos for a while now they popup on my TV pretty often but I got to say this was one of the best. Format, tips, everything was just super.
I also have an amazing trick for the ginger: i skip the peeling altogether, just a quick rince, ppl never notice. Just cut or grate the ginger as it is.
I came across your vids a couple weeks ago and was like I'll check it out and see and I just wanted to say that I've been avoiding cooking lately just because I didn't find it fun anymore with all the high prices and bullcrap ingredients you find at the store but then I started watching your video and they took me back to when me and my grandma cooked together and I just wanted to tell you thank you so much for reminding me of how fun it can be to cook again really thank you sir
I love this recipe! I had a cheap cut pork blade. I used that instead of chicken. I had regular onions I and wanted to get rid of them so I used them. Also I cooked in the oven. It was so delicious! I made a side of fried rice which paired well with all the soy sauce 😋
Man, your chill game of ping pong made laugh out loud so hard. Dude, I'm at work. Sitting in the cubicle. My coworkers think I'm crazy now. Worth it, stay awesome!
You are so much fun to watch and what a great chef!!! Marcus is also a great video guy!, he really does you justice!!!!! I have been watching you for years- you keep getting better! Thank you for all of your hard work--keep it up!!! Also-thanks for the Maui Support!
You are fantastic! I ❤ how you give substitutions as that's how everyone should look at a recipe. It's how I cook and usually have delicious success. Good job 🎉
👍🏻 Great 10+10 method for the rice, thanks! I usually do my rice in a pressure cooker (for yummy glutinous results) .. but this method with the same ratio of rice to water is so much easier, as is the clean up. I'm already looking forward to my next batch!
I love these videos. I always learn something, the food looks great, and I lose it every time with the fridges. Ping pong was a nice surprise in this one. Thanks guys!
Solid techniques. I spent 3 years in the Philippines and that nail trick to measure rice to water is one I learned early on, I never use a rice cooker. Also, the recipe is very close to Chicken Adobo (which may be where it came from), and everyone has their own version of it. It's super simple and always delicious.
I simply love your videos. It was a highlight of the pandemic for me 😅 ive seen many people make mistakes during that time but id always have a smile on my face when You'd beat up your fridge
My thoughts and prayers are with the good people of Maui❤, if anyone can donate the links will be in the description above 🙏
❤🌺🌴
The government really dropped the ball.
@@Sniperboy5551 so many questions... but hey at least Joey didn't lose his Corvette in his kitchen fire. Cuz that's totally comparable! 😑🤬
I thought that you were making Teriyaki. This is also the first dish that I learned before left home to Canada. chinese call these Soya sauce Chicken. Mine is light and dark equal portion then the rest are like yours. I make mine much sweeter. But yeah. Everyone should learn this.
@@Sniperboy5551The government should never be relied on for anything. Dropping the ball is what they do best.
I used what i had in the closet. For the soy sauce, i used water, for the vinegar, i used water. For the garlic, spring onion and ginger, i used bouillon cube. For the chicken, i used pasta. Overall a very good dish, it was wonderfull, 10/10 would recommended! 🙃
lol!! I love it
😂
For the true culinary touch, add a bit of water.
When using that much water you need to make sure you use low-sodium or diet water. Regular water contains too much dihydrogen monoxide which will ultimately leave your finished meal rather bland and watery.
Freeze-dried water is bomber!😂
My take on a full recipe:
Shoyu chicken (That Dude Can Cook)
Ingredients
• 4-6 chicken thighs, bone-in, skin on
• 1 1/2 cups water
• 1 cup soy sauce
• 1/4 cup dark brown sugar
• 1 tbsp rice vinegar
• 1 thumb-sized piece of ginger, cut into slices
• 5 garlic cloves, smashed but whole
• 7 spring onions, chopped in large chunks
• Garnish with sesame seeds
• Slurry of cornstarch to thicken (1T - 1.5T mixed with cold water)
• White rice for service
Directions
Add water, soy sauce, aromatics, sugar, vinegar to a pot large enough to hold the chicken.
Trim fat from chicken, add chicken to pot and marinate for 24 hours or so.
Bring pot to a boil and simmer for 15 minutes and rotate chicken. Simmer for another 15 minutes and check temp to see if thighs are at 180F. If so, turn off heat and let thighs sit in pan for at least 30 minutes.
Remove thighs to broiler pan and broil for 3-4 minutes, to brown and crisp skin.
Remove aromatics from pot, heat to boiling, add cornstarch slurry and thicken
Serve chicken on white rice, ladling sauce on top.
Thanks for this - I love that dude's videos and but having to watch along as I'm actually cooking is no fun so I started writing them out like this too when I want to make one.
Thanks, I've copy and pasted that for the next time it's my turn to cook.👍👍👍
A technique I often use for cornstarch slurries is to remove a small amount of the sauce and let it come to room temp, then use it to build my slurries. Do you think it would work here? Any comments, please.
@@funkyskitchen Cold liquid usually dissolves cornstarch best, but give it a go and see!
@@stonefly69 That's why I separate a portion of the stock (usually about 1/4 to 1/2 cup) and let it cool to room temp before building the slurry. I suppose the next time I do it, I can see if refrigerating the liquid will make any difference. My main focus is on keeping the dish as flavorful and undiluted as possible.
Thanks for watching my friends! HAPPY COOKING!
I adore how you try and make your recipes so accessible, so not having a specific ingredient wont stop anyone from making it❤❤❤
BTW, nice wig🤭
You guys are stoned out of your minds😂
Hey, could you make a video about spaghetti Bolognese? I want to do it your way😅
Im amazed no one else has said this in the comments yet but I will Sho Yu how to cook this awesome chicken recipe
I'm doing this later this evening
@thatdudecancook I made this tonight and my family lost their minds. My kids did their chores without being told. My husband hugged me and wouldn't let go. My son said I should make more next time. You are my hero!
I made it this evening and your whole family came round and did the same!
😂😂😂@@Surv1ve_Thrive
Excuse me I think you are the hero in your story
You made it different than i did lol
I truly appreciate you mentioning substitutions for your ingredientes - and all of the helpful tips along the way! Super helpful for home cooks like me!!!
Agreed!
+++
I know several people who will not touch a chicken thigh. It puzzles me because in my opinion it is hands down the tastiest cut of the chicken!
Your sense of proportion, comedy to culinary, is so keen, that you and your crew have become my favorite recipe. Never has my heartburn had such happy companionship. God bless you guys for sharing your multiple gifts with so many.
Also, that perfectly round dome. . .
Apple cider vinegar capsules
@@Win7ermu7eHead like an orange
@@rickyosborn828That can work for many people!
I'm an absolute newbie, and this honestly doesn't look too complicated. Thank you!
I am originally from Maui, now on the Mainland. Thanks for making a local dish I grew up with and huge shoutout for those fundraising charities you're championing!
Sorry to what happened to Maui. All of us Americans are saddened by it. I hope the Government really assists in rebuilding everything and getting people's lives restored.
@@PoeLemicHawaiian’s are also Americans. lol. But I know what you meant. 😅
I just want to say how much i appreciate this channel and others like it. We truly live in the golden age of home cooking. I really like that these videos often give the why as to the use of certain ingredients or techniques. That kind of knowledge is how we learn to actually cook when there is no video or instructions to be seen. Keep up the good work!
@Sprak ... Very good coinage -- the "Golden Age of Home-Cooking". Hell, yes, I agree with you. It is TOO DAMNED EXPENSIVE to eat out. So, we are learning to do it all at home. See, during Covid, we were forced to cook at home, so we did and had a good amount of time to learn how to really cook. Before we were good home-cooks, but now, wife and I are becoming home-chefs. Because we are not gonna go out and spend FUCKING $15 bucks for a single plate of this for one person, when -- look at video -- how easy it is to do at home.
Yup! As a young woman who's new to home cooking, the "why" is super useful. I love it!
Sonny I made this yesterday after seeing your short video last week. My family loved it. I have 3 boys aged 10,9 and 6 and they love your short and long videos. We all sit down and watch your videos every week. Love your content. Love from Ireland 🇮🇪
Thanks so much! Say hi to the boys for me
thankyou for your compassion and thoughts to support maui. my respect for you has increased ten fold. aloha from hawaii.
Pineapple juice is also a nice substitute for the sugar here
Yes! Someone who UNDERSTANDS me!
Yeah we always had pineapple with shoyu chicken growing up.
Guava would be awesome, as well
@@darvoid66 Now, I have use a pineapple/guava mixture.
Would marinating the chicken in pineapple juice tenderize it, given the enzymes in the pineapple?
Not enough love in the comments for the epic Ping-Pong segment. Kudos, to the camera man Marcus, for all those sweet shots!
I appreciate when people explain what a particular ingredient is doing and why it works. Once you understand that, not only can you (almost) always find a substitute, but sometimes come up with new amazing creations with no script at all. Also if you eat rice often and have the space, just get a rice cooker, even a $15 one. It just simplifies cooking and cleanup and you can focus on other dishes.
Price cookers are $15 anymore. Try $45 for the small size. Seen in my local Japanese market.
Edit Target has one for $19.
I looked up rice cookers and there is a $19 one for 4 cups of rice at target.
Warning you have to click through from the ad on the Google page. I clicked on another cheaper one at target but it was 25 in reality on the target site
100% true. And if you have the space, and drink tons of tea, get a boiler or hot water dispenser (I LOVE my zojirushi.) These things are hard to justify buying when you're younger, until you use them and realize how amazing they are.
I made this almost exactly how you said. I didn't have rice vinegar to my surprise so I used red wine vinegar. I also added chili paste for a bit of spice and made it a few ways, served regularly like your picture, topped with sememe seeds, and topped with both. I made rice with a rice cooker, my first time ever. It all turned out amazing, but next time I plan on making it Spicier and the sauce thicker.
The pingpong was incredible. Keep up the great work Sonny and camera man Marcus!
I want to see more Marcus in front of the camera, that dude is a weirdo and Im here for it.
I just wanted to say thank you, i just ate this after 24hr in the liquid before cooking and………
Id hug you if i could.
As a veteran i struggle with eating and this hit the spot brother so thank you so much for sharing this with me 🎉🎉🎉🎉 this was a win win win BABY!!
Sonny, i couldnt be a bigger fan. I had the benefit of growing up in a family that taught me how to cook at a young age, and then worked in a kitchen for a bit after HS. Once i hit college, i was pretty much the only person in my dorm who would cook- and there was a reason for that. So many people are simply afraid to mess up, and a lot of the "teachers", even out here on social media, are snobs and make even simple dishes really intimidating for someone just trying to pick up the craft and make some decent food. You're the exact opposite- every recipe is presented in such a streamlined way, and you let people know that substitutions can be made- you create a really inviting energy where, even If i know hiw to make the dish already, its just a pleasure to watch your take on it. Ive gained a lot of inspiration from your videos over the years- and im even a bigger fan of you spreading awareness and trying to rally the troops to support Hawaii. I cant believe (not to get political) how the US government just ignored their pwn people, its disgraceful on their end, but youre a mensch. I just was discharged from the hospital a few hours ago and was in a really bad place physically and mentally- Your video really just made life a lot more palatable. Thankyou, seriously. And yes, I did infact teach a lot of people with no experience in the kitchen the basics, and I normally take your approach to showing them the ropes. There's probably 15 people roaming around this rock that I inspired to cook, and that makes me happy (seeing them post their dishes or send me snaps- it's very rewarding in a weird way)- you've inspired hundreds of thousands of people to make a nice meal for themselves or loved ones. I hope you realize all the good you do, you deserve the success.
You're message truly means the world to me! I've saved it so It can serve as a reminder of my mission here on youtube!! I'm wishing you a speedy recovery! Check out Dr. Joe Dispenza work for some extra help with that!
@thatdudecancook Thankyou for the well wishes Sonny! I'll definitely check out Dr. Dispenza's videos tonight!
I am just now picking up cooking at 34 years old...i was always a little intimidated to cook... Even though my brother and parents are all natural chefs... I have been really surprised with how much im enjoying it....ive cooked several recipes from this channel and a few other channels....
You're still pretty young, Thomas. I didn't get started till well until my 40s. At 74, I now have a rep as a very good home cook and I am still learning. So keep going. It's so much fun.
@@thomaslove6494 My aunt and uncle didn't start cooking till the pandemic (in their 60s!) They would go out to eat every single night and eat frozen biscuits and honey butter for breakfast (they would give their dog a whole donut, which I'm not condoning.) If you don't mind vulgarity, Matty Matheson has some super fun videos (his pancake recipe is the best pancake I've had the pleasure of eating.) And you've probably already checked out Chef John from Food Wishes, but if you haven't, DO! Oh, and Maangchi, she's lovely.
Been loving these videos for months. You are a great teacher and whenever I try your dishes they come out great. Special THANK YOU for giving some attention to Maui. They need the help. Aloha!
I made this. It's awesome. I took the stock and found it is exactly like Jjajangmyeon. So I cook up some chinese noodles and make it using this sauce leftovers. I fry up some carrot, celery and onion, add the cooked noodles and some of the frozen sauce, it's fucken awesome. Try it.
This is 100% the best food cooking video recipe I've ever seen! so easy to follow with skits to make it more enjoyable to watch. You give alternatives incase you dont have like rice vinegar and I LOVE that! im gonna try this recipe! It looks so delicious and easy to make! So thank you for making this!
Heya! :) I've tried the recipe, and the final result was really tasty - I recommend everyone to give it a try. The few changes I made are: I added one regular white onion to the brine (just peeled and quartered), I dialed down the soy sauce volume (this might be an issue with "freedom units" conversion, or using more salty soy sauce) to about 120ml, and after cooking, I didn't strain the aromatics, just took the bigger pieces of ginger out and used a blender to thicken the sauce. I also added 1 teaspoon of honey at this point, which was a good decision. I skipped the cornstarch slurry, as the consistency was pretty much right after my previous steps. Overall, it was delicious, especially considering the worktime needed - thanks for sharing this recipe!
This is exactly what I was thinking! Glad to know it turned out
I'll be making this tonight, thx for tips!
This is actually a hit with the family. Any salty, spicy or tangy style recipes they tend to like, but arent a fan of anything sweet. This is easy, simple, and really good as a sauce over rice by itself or with the chicken.
A lot of our local cuisine here is shoyu/soy sauce plus sugar lol. I think it stemmed from the plantation days when folks would use whatever they had available and we had soy sauce from Japan and a lot of sugar from the sugar mills. You can also use the same recipe for fatty pork chunks and make Okinawa shoyu pork using this same broth. Also very delicious imo. Swap it out for chuck roast cut up into strips and add hot chili peppers and you can make Hawaiian style hot meat.
Sonny taught me the nail measurement for cooking rice and trust me, if you follow his timing instructions, it will make perfect rice every time. No need for measuring, let alone buying a rice cooker.
Added immediately to my favorites. That dude really can cook!
All of Sonnie and Marcus's videos are phenomenal, however, the part where each of them try the garlic, is absolute comedy gold. Well done as always. Sonnie is easily one of the top 3 chefs I trust the most.
I make this maybe once a week with a few tweaks. I used Chinese rock sugar instead of brown, I add black and sechuan peppercorns, and then about a tablespoon of white vinegar.
Also! Save the leftovers for fried rice the next day 😎
bomb
Thanks for the idea for the second day or second dish. THat is brilliant. Very smart, @MegaDoug.
I am happy that you are using your channel to do good. May the creator continue to bless you.
I love how your recipes are like "you should use this, but use whatever is similar it's going to work".
All recipes usually are. He just tells you it is.
I just completed this and I am totally in love and can't wait to bring it into work tomorrow and show off. Thank you for your great humor and awesome cooking advice, I really appreciate it
Mate, I just cooked this dish and all I can say is thank you! I used chicken marylands instead of just thighs and pretty much followed everything else to the t and it turned out absolutely amazing. When I was about to serve I experienced the same thing you did with the cameraman, albeit the people and dogs in my house wanting to tuck in before I could, 10/10, will cook again 🦾
Much love from Aus 🦾
As someone who is Hawaiian and grew up with this and aloha shoyu I'm so proud this is the dish you are telling people to master.
I love your style. Many people really need to follow your lead and relax a bit and just have fun cooking! Loved it 🙌🏼
Ok, been married 27 years, my wife says it's the best thing I've ever cooked. Definitely will be trying your other recipes. Thanks!
Easy and delicious recipe :) Tried it tonight for the first time and it was amazing ! Even did the marinate for 24h in the fridge. Will definitely make it again my GF and me loved it. Thanks !
I just made it for my family. It was a hit! This is my first video of yours I have seen. Will be watching more.
I love seeing Marcus show up more. He's a great deadpan counterbalance.
It's so awesome
I've been watching your channel for a long time. Man I just have to thank you for teaching me more about cooking than all other chefs combined. You explain things in such a way that anyone can understand and while some of your meals can be a bit intricate, they're not overly complicated. The crown I have is the butter basted ribeye you did that I watched over and over until I perfected that I swear to over all other methods. Love you man and thanks again.
Gosh, every single dish on this channel is something that I would cook and that my family would enjoy. Like said before, it's TOO EXPENSIVE to eat out now, so I'm learning from the Chefs on RUclips as to how to make things at home taste better where I can stay in the Middle Class and survive as Inflation keeps increasing.
Thank you for supporting the people of Maui.
loving these quick and easy recipes...can you continue the trend?
i'd love to see an everyday taco recipe. I've been trying to up my chicken taco game, could use your expertise.
Check my last video for the chicken tinga recipe, that was great for tacos
Alright, somehow missed this one, here is the tinga recipe for others to access easy.
ruclips.net/video/JoRbPbdS3nQ/видео.html
I have a dietary intolerance to onion and garlic. It should work with garlic scape powder and green onion tops.
I made it, took your advice and let it marinate overnight and I absolutely love it and so easy to prepare.
Love it. Thanks for the uploads dude, I make your recipes all the time, keep on crushing it!
I saw the Maui Humane Society for dogs at 4:24, and I just had to donate some to the Homeless Pets. Thanks for sponsoring that on your channel. It will help those pets without homes.
❤
By FAR the BEST chef on RUclips!
Not only do his recipes look amazing...they are easy to follow for the avg Joe and he's funny as hell!
TV cook. As a professional retired chef, I have never thrown away any type of skins or outer coverings when making a sauce if I was taking the aromatics out. You are wasting flavor. Sauces, gravies, soups and stocks, why waste ingredients? That was a very simple sauce to make, it is a very tasty sauce, but simple. I did like the fact you took the time to show people how to make rice the correct way. Broiling the chicken afterwards is a sign of good training. Do yourself a favor and think about your food waste. The food looked really tasty, and I loved the presentation, and I loved the showmanship. Keep up the good work, subbed and will be watching you for more.
I love how the refrigerator handle always comes off during the melee and is present and perfectly intact and in place for the next video
Don’t get rid of the refrigerator abuse 😂❤❤
It’s distinctly yours and it’s hilarious
A really good prop guy.
Please donate everyone to the Maui humane society. These poor animals need all the help & kindness they can receive. Thank you again Sonny for this delicious recipe and thank you as well for donating. ❤️❤️
That ping pong break was freakin' perfect! Great video. Great recipe.
I always appreciate the "use what you have" attitude.
Shoyu chicken is definitely the hawaii struggle meal. My dad would always make it for us growing up and i didnt care for it as a kid but as i got older ive come to appreciate it most definitely. Its delicious and easy as hell to make and who doesnt like that? Especially after a long day at work. Just give me shoyu chicken, rice and some potato mac salad on the side and im good to go lol. Also shoutout for the maui fam, were all pulling for you
While I love to cook all kinds of food, my life is very full right now and I need quick quality food. This is perfect thank you!
Appreciate the little instructional tips you include, sometimes I catch something new!
You are criminally underrated as a culinary teacher! You are crazy knowledgeable and always share tibbits of technique that are amazing!
"underrated" . Also has 1.6 million subs lol. People are aware.
@@nchomestead7860 when by comparison some other top RUclips channels are pulling larger numbers, yes underated because this content and advice stacks right up next to them
I’ve been following you from day one. You have always provided great culinary tips,,,but your channel has grown and morphed into a much more entertaining product. Good on you,,,keep up the format because I think it is a winner.
You just showed me a dinner for this week. Thank you sir. My wife might even think I know what I'm doing in the kitchen haha
Ok, this totally looks like something that belongs on my "easy dinner" list! Going to give it a try this week!
Horikawaya Nomura is my favorite soy sauce. It is incredible, super deeply layered, the best I’ve ever tasted.
Some good hacks there thank you.
I was told ages ago to let the rinsed rice stand for 15-20 mins.
The rice absorbs the water left on the individual grains,
You can then use a little less water to cook the rice.
Especially for Basmati,this is a game-changer.
Sonny, I know im late to the party, but I made this tonight. I used your recipe as inspiration - I added grilled pineapple and stir fried mushrooms at the end, and holy smokes, this was awesome and stupid easy!!! Next time, I'll blend the aromatics into the sauce, definitely add some peppers. It would benefit from a bit of Sgt Gilbert reporting for duty, too.
The video appeared in my feed the other day. Obsessed about it so in the middle of a rainstorm, ran to the store to get scallions and thighs. Delicious! Next time, might do lime juice instead of rice vinegar. And maybe toss some fresh cilantro into the rice just before serving.
You could totally play a bad guy in a movie!!
A few years ago I started cooking all my rice dishes with chicken bouillon. I also rinse it under hot water for a minute or so in a strainer while shifting it around throughly. I also sear the rinsed rice in a hot sauce pan with a generous tablespoon or two of unsalted butter, carefully swirling it around until it almost burns and then adding the bouillon flavored water and deglazing the pan scrapping any thing that stuck to the bottom. Bring it to a rolling boil continually stirring to prevent sticking. I cover it with a tight fitting lid and with a layer of aluminum foil. I set it on a burner at the lowest setting for about twenty minutes.
I've had a lot of people appreciate this rice and it's almost good enough to eat by itself.
Cheers!
Brown sugar is just white, granulated sugar which has molasses added to it, the amount determines light or dark. If you need dark brown and have light or white, just add a little "black" molasses (it keeps in your cabinet forever and is good for lots of things) to get your sweetness/color where you want it. 😉
I've tried to make brown sugar with white sugar and molasses and it tastes nothing like brown sugar
@@jonh74 That's a process and not one u said was duplicated by just mixing them together. However, if you're cooking/baking and require brown sugar, adding the sugar you have and a small amount of molasses (the black-strap, sweet molasses) should approximate the flavor profile you're looking for. 😉
I use home-made dark-brown sugar for everything.
For years now.
Molasses is the nutrients removed by ‘refining’ sugar
This channel needs an award. It needs ALL of the awards.
Sonny is the Beastie Boy of cooking. Too funny.
In Sicily, we make a similar dish using anchovy, red wine, molasses, and balsamico.
Bravo, Sonny
That sounds so good, I'm gonna save your comment and try it out
OMG foolsplay, that sounds delicious. Can you share the amounts?
oh yum. try it and tell us!@@thatdudecancook
And PLEASE add IYKYK Rosemary Salt T-shirt to merch!
What is it called???🤔
There are many channels with good recipes. The recipes on this channel are better than good. I especially like all the little tips that make me a better cook.
The ping pong bit was hilarious.
This is one of my favorite videos of yours. First, the recipe is great… I’ve made it a handful of times. But, the “why did it… why is it… how come it isn’t green?” blurb and the ping pong sequence both get a laugh out of me every time. (Marcus’ facial expressions during ping pong are epic). Thanks for all your humor and great recipes Sonny!
great video. i worked in a kitchen for 10 plus years so the refrigerator/hammer part was very relatable. also how has no one pointed out that you pretty much made Filipino chicken adobo minus a few staple ingredients.
I made this tonight and it was amazing! I even included the rest time and broiling. Very very good. Definitely something I will make over and over again. Thanks so much for the recipe!
Looks so good 😍 A+ editing btw, I lol’d multiple times
Sonny, I truly appreciate your humor. Thank you for passing along great weeknight recipes with an added bit of comedy.
Uncle Roger just rolled over in his grave when you tossed that Rice Cooker to the side... Hai Yaaa!.
I replicated this dish to the T, and it came out AMAZING. You’re the man!
This is among my favorite Top 3 channels on RUclips. Facts! ❤
Brilliant in your encouragement to *use* what you have on hand!!! #nofoodwaste
I grate and mince every aromatic for full flavor release and nutrient release and use a very fine mesh to filter the stock or base. The pulp left over I try to recycle and use them as ingredients for appetizers or sauces that complement the main dish. For this dish, I’d have incorporated them into a homemade cornbread or keep them in a refrigerated container for near future use. I could also use a dehydrator and turn the pulp into a spice after it fully dries and I grind it up.
Dude, your videos are even funnier now! You and your camera man make a great comedy duo. Oh, and thanks for not leaving us cooking newbies behind.
Similar to Chicken Adobo, but add a little more vinegar, no sugar and add Bay Leave. Also DELICIOUS.
Soy, water, brown sugar,rice vinegar,green onion, ginger, garlic,chicken
This dish was absolutely amazing and SO easy! I have shared it over and over. Thank you 🙏 Keep up the great work!
Just ran across this recipe. Really glad a cook that I follow, you, have a version of it. Planning on making this for some family coming over for dinner soon, paired with some sauteed baby bok choy and pineapple.
Dude, I just found your channel and really enjoy...so many ideas. The way put recipes together, you make it so simplified. Thank you great videos....
Sonny, you ARE my teacher! Thanks for everything! I'm a 40 year pro and I get a lot of great tips and ideas from your channel, it's not just for beginners!
Been watching your videos for a while now they popup on my TV pretty often but I got to say this was one of the best. Format, tips, everything was just super.
I also have an amazing trick for the ginger: i skip the peeling altogether, just a quick rince, ppl never notice. Just cut or grate the ginger as it is.
Just made these for a Valentines dinner. It was fantastic. Thank you so much.
I came across your vids a couple weeks ago and was like I'll check it out and see and I just wanted to say that I've been avoiding cooking lately just because I didn't find it fun anymore with all the high prices and bullcrap ingredients you find at the store but then I started watching your video and they took me back to when me and my grandma cooked together and I just wanted to tell you thank you so much for reminding me of how fun it can be to cook again really thank you sir
I love this recipe! I had a cheap cut pork blade. I used that instead of chicken. I had regular onions I and wanted to get rid of them so I used them. Also I cooked in the oven. It was so delicious! I made a side of fried rice which paired well with all the soy sauce 😋
Man, your chill game of ping pong made laugh out loud so hard. Dude, I'm at work. Sitting in the cubicle. My coworkers think I'm crazy now. Worth it, stay awesome!
You are so much fun to watch and what a great chef!!! Marcus is also a great video guy!, he really does you justice!!!!! I have been watching you for years- you keep getting better! Thank you for all of your hard work--keep it up!!! Also-thanks for the Maui Support!
You are fantastic! I ❤ how you give substitutions as that's how everyone should look at a recipe. It's how I cook and usually have delicious success. Good job 🎉
👍🏻 Great 10+10 method for the rice, thanks! I usually do my rice in a pressure cooker (for yummy glutinous results) .. but this method with the same ratio of rice to water is so much easier, as is the clean up. I'm already looking forward to my next batch!
I fired all this into the slow cooker in the morning and ate it in the evening. It changed my life. I have ascended.
I love these videos. I always learn something, the food looks great, and I lose it every time with the fridges. Ping pong was a nice surprise in this one. Thanks guys!
lol My mom taught me the nail trick for rice when I was a kid in the 80’s. Awesome!
Solid techniques. I spent 3 years in the Philippines and that nail trick to measure rice to water is one I learned early on, I never use a rice cooker. Also, the recipe is very close to Chicken Adobo (which may be where it came from), and everyone has their own version of it. It's super simple and always delicious.
I simply love your videos. It was a highlight of the pandemic for me 😅 ive seen many people make mistakes during that time but id always have a smile on my face when You'd beat up your fridge