Shoyu Chicken
Prep: 10 min | Cook: 50 min | Servings: 6
Recipe courtesy Aida Mollenkamp. Serves 6 to 8.
Ingredients
- 6 lb Chicken thigh, 5 1/2 to 6 pounds
- 5 cup Chicken broth, low-sodium
- 2 cup Soy sauce, low-sodium
- 1 cup Light brown sugar, packed
- 3/4 cup Mirin
- 8 clove Garlic, medium, smashed and peeled
- 4 piece Ginger, 4-inch piece, sliced 1/2 inch thick and smashed
- 1 tsp Black pepper, freshly ground
- 5 tbsp Corn starch, dissolved in 5 tablespoons water
- Green onion, thinly sliced, for garnish
Directions
- Combine everything except the cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until the chicken is tender, about 30 to 35 minutes.
- Move the chicken to a platter and discard the garlic and ginger. Boil the sauce, skim the fat and reduce slightly, about 10 minutes.
- Whisk in the cornstarch mixture and bring to a boil. Off the heat, return the chicken, turn to coat, and serve with the sauce and green onions.