Shoyu Chicken

By Lisa Johnson

• 5 lbs chicken thighs, remove skin
• 1 c soy sauce
• 2 c water
• 2 c sugar
• 2 tsp garlic powder
• 1 tsp ginger
• Bring sauce to a boil and then add uncooked chicken thighs.

Simmer for 1 1/2 hours.  Then remove the chicken thighs and debone the meat.
Thicken sauce with a mixture of water and cornstarch.  When sauce has thickened, return chicken to sauce.
You can also add bamboo shoots, water chestnuts, and or mushrooms if you want.  Serve over steamed rice.
This is one of our favorites and Nick usually asks for this every year as his special birthday dinner.