Ingredients
1 to 2 lbs chicken thighs (bone or boneless)
3/4 cup shoyu (soy sauce)
1 thumb size piece of fresh peeled ginger (crushed)
1 Tablespoon chopped garlic
1/2 cup sugar
1 cup water
Preparation
In a large pot, heat shoyu to boiling point. Add ginger, sugar, garlic, and water. Mix until sugar is dissolved. Add chicken. Boil for 15 minutes. Reduce heat to simmer and cover for an hour until done. Serve with sticky white rice.
If any leftovers, do not store in liquid.
