Grandma Taguba’s Shoyu Chicken
Ingredients
- 5 pounds chicken thighs
Mix
- 1 cup shoyu
- 1 cup sugar
- 1/2 cup ketchup
- 2 tbsp ginger
- 2 cloves garlic
- 1 tsp mirin (If you don’t have mirin, mix white wine with a little sugar)
Instructions
- Soak chicken 10 to 20 minutes in the mixture, making sure pieces are evenly coated. A large recloseable plastic bag is handy for this.
- Cook over stove, let boil, then turn heat down to medium. Cook 40 to 50 minutes. Let sauce cook down (reduce). If necessary, add chicken stock & cornstarch to thicken.
- Serve over or with rice.
Notes
For even more flavor, let the chicken soak overnight in the refrigerator. We normally use a recloseable plastic bag and turn it a couple of times. If using a bowl, cover it with plastic wrap.
We also often increase the mixture (half-again or even double) so there is plenty for the rice.