Shoyu Chicken (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
Directions:
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.
2. 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.
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