Shoyu Chicken
Summary
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Ingredients
4 pounds
chicken thighs, bone in, skin on 4 cups
chicken broth 1 1⁄2 cup
shoyu 1 cup
packed light brown sugar 1
bulb garlic cloves, peeled and smashed 1
4-inch piece ginger, sliced 1/8 to 1/16 inch thick, long ways 4 tablespoons
cornstarch dissolved in 4 tablespoons waterInstructions
- Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
- Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
- Remove chicken to a serving platter.
- Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.
- Glaze over the chicken. Garnish with slices of green onion.
Notes
The dish tastes better the second day.
