Quick & Easy Shoyu Chicken


4 lbs. chicken thighs, bone-in
¾ cup shoyu (soy sauce...seasoned soy sauce you can find in your ethnic food aisle)
1 piece fresh ginger, sliced
½ cup granulated sugar
1 cup water
1 bunch green onion, sliced


Heat shoyu and bring to a boil in a large saucepan. Stir in the rest of the ingredients, lower heat to simmer, then add chicken thighs. Cook chicken in saucepan, covered, for 35-45 minutes. When chicken is almost finished, take the lid off and turn the heat up to medium-high. Make sure you attend to the pan and turn the chicken often so that it doesnt burn. When the sauce thickens and the chicken is glazed, remove chicken, strain the sauce and serve over steamed rice.

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