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Shoyu Chicken Recipe

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This recipe for Shoyu Chicken is from Bangahz Fox Family Grindz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 4 lbs chicken thighs (bone in)
- 4 cups chicken broth
- 1 1/2 cups shoyu (shoyu, not soy sauce)
- 1 cup packed brown sugar
- 2 cloves garlic (smashed)
- 1 piece ginger (4 inches, diced)
- 4 tbsp. cornstarch dissolved in 4 tbsp. of water (also known as a slurry)
Directions:
Directions:
Combine all ingredients, excluding the cornstarch slurry, in a large pot and bring to a boil on high heat. Once you have a solid boil going on, reduce the heat to low, cover, and simmer for 35 minutes. After 35 minutes, remove the chicken and strain the sauce to remove the chunky garlic and ginger pieces, you want the sauce to be smooth! Return the sauce to the pot or a pan and bring to a boil and thicken with the cornstarch slurry. Once sauce is thick (which should only take a few seconds) turn off the heat and return the chicken to the sauce. Serve with white rice and corn on the cob.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This dish is super easy to make and loved by EVERYONE. No one hates shoyu chicken, how can they? Anyway, make sure you use SHOYU and NOT soy sauce! If you use just plain old soy sauce it will turn out junk!

 

 

 

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