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German Potato Salad

 German Potato Salad German Potato Salad This German Potato Salad is a warm, tangy dish made with tender potatoes, crispy bacon, and a mustard-based dressing. Unlike the typical mayonnaise-based salad, this version uses a vinegar dressing for a zesty flavor, making it the perfect side for grilled meats or a hearty main. Ingredients (Serves 4-6) For the Salad: 2 pounds baby potatoes (Yukon Gold or red potatoes work well) 6 slices bacon 1/2 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Instructions 1. Cook the Potatoes Wash the potatoes and cut them into halves or quarters, depending on their size. Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork-tender, about 10-12 minutes. Drain the potatoes and set aside. 2. Cook the Bacon While the potatoes are cooking, ...
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Shoyu Chicken

 Shoyu Chicken Recipe


Shoyu Chicken Recipe

Shoyu chicken is a classic Hawaiian dish with tender, juicy chicken simmered in a sweet and savory soy sauce-based marinade. Serve with steamed rice and a side of vegetables for a comforting meal.

Ingredients:

  • 4–6 bone-in, skin-on chicken thighs (or boneless, if preferred)
  • 1 cup shoyu (soy sauce)
  • 1 cup water
  • ¾ cup brown sugar
  • ¼ cup honey (optional, for extra sweetness)
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the Marinade:

    • In a large bowl, whisk together shoyu, water, brown sugar, honey, rice vinegar, grated ginger, garlic, and sesame oil until well combined.

  2. Marinate the Chicken:

    • Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated.
    • Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

  3. Cook the Chicken:

    • Heat a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade, reserving the liquid.
    • Sear the chicken skin-side down for 3–4 minutes until golden brown. Flip and cook another 3 minutes.

  4. Simmer the Chicken:

    • Pour the reserved marinade into the skillet. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, flipping the chicken occasionally, until tender and fully cooked (internal temperature of 165°F/74°C).

  5. Reduce the Sauce (Optional):

    • Remove the chicken and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.

  6. Serve:

    • Serve the chicken over steamed rice, drizzling with the sauce. Garnish with green onions and sesame seeds.

Tips:

  • Spice it up: Add chili flakes or sriracha for a kick.
  • Side suggestions: Pair with macaroni salad, steamed broccoli, or sautéed bok choy.
  • Make ahead: Leftovers taste even better as the flavors meld. Store in the fridge for up to 3 days.

Enjoy this delicious taste of Hawaii! 🌺🍗

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