Shoyu Chicken

By bridgetinma

Aida Mollenkamp

Ingredients

• 5 1/2 to 6 pounds chicken thighs
• 5 cups low-sodium chicken broth
• 2 cups low-sodium soy sauce
• 1 cup packed light brown sugar
• 3/4 cup mirin
• 8 medium garlic cloves, smashed and peeled
• 4-inch piece ginger, sliced 1/2-inch thick and smashed
• 1 teaspoon freshly ground black pepper
• 5 tablespoons cornstarch dissolved in 5 tablespoons water
• Thinly sliced green onions, for garnish

Details

Servings 6
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine all ingredients except 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 chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.