This dinner really couldn't be any easier. I love this recipe not only for that reason but because it is really delicious too! My sister-in-law introduced me to Shoyu Chicken years ago and it has become a staple at our house that everyone loves. I like to serve it with white rice and some stir-fried veggies.
Shoyu Chicken
12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, peeled and finely grated
1 c. water
1/2 c. sugar
In 6 qt. stockpot combine shoyu, ginger, water and sugar. Bring to a boil and add chicken pieces. Simmer until chicken is tender, turning frequently so chicken browns evenly, approxiately 30 min.
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