Friday, March 4, 2011

Shoyu Chicken

5 lbs. skinned chicken (I use thighs)

Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced

Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.

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