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Recipe courtesy of Aida Mollenkamp

Shoyu Chicken

  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 6 to 8 servings
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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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