- 1 ¼ cup Shoyu Sauce (or soy sauce)
- 1 cup Light/Dark Brown Sugar
- 1 cup Water
- 5 lbs Chicken Thighs
- Mix Shoyu sauce, brown sugar and water in a bowl until the sugar is completely dissolved.
- Remove all skin and visible fat from chicken thighs.
- Make one shallow cut on each side of the chicken thigh bone on the underside of the chicken. Do not cut all the way through.
- Place chicken in a pot or deep skillet. Pour all shoyu mixture over chicken. Bring to a boil.
- Lower to a simmer for 30-40 minutes. Stir often.
- Remove from heat when sauce thickens and meat begins to fall off the bone.
- Place chicken on plate (or on top of white rice) and pour sauce over chicken.
*Increase brown sugar for a sweeter sauce. Decrease Shoyu sauce for less salty taste.
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