Monday, May 13, 2013
This recipe comes from my mom. She grew up in Hawaii where you find a large mix of Asian cultures. Shoyu is the Japanese name for soy sauce.
3-4 lbs. bone-in chicken thighs, skins removed and trimmed of fat
1 cup soy sauce (I highly recommend the less-sodium variety)
1 cup brown sugar
1/2 cup water
2 tsp. grated fresh ginger root (or 1 tsp. ground ginger)
1 tsp. minced garlic
1 Tbsp. sesame seeds
2 Tbsp. cornstarch + 2 Tbsp. water
Sliced green onions for garnish, optional
In a large pot, stir together the soy sauce, brown sugar, water, ginger, garlic, and sesame seeds. Add chicken thighs and stir to coat. Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally. Remove chicken to a plate and whisk in cornstarch mixture to sauce; cook for another 2 minutes. Serve chicken with sauce over white or brown rice. Garnish with green onions, if desired.