In a large stockpot whisk:
1 1/2 cups shoyu
3/4 cup water
1 cup dark brown sugar, packed
1/4 teaspoon dry ginger
2 cloves garlic, minced
Add 5lb chicken thighs
Bring to a boil. Reduce heat. Simmer for about 1 hour 15 - 1 hour 30 minutes. Serve over sticky rice. Sprinkle with roasted sesame seeds, if desired. My kids love to eat this with seaweed. We also had a salad it just didn't make it into the photo:)
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