4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish
Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.
Remove chicken to a serving platter.
Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.
Glaze over the chicken and garnish with sliced of green onion.
Note: The dish tastes better the second day.
The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.
Makes 6 servings
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