Hawaiian Shoyu Chicken

• 1 lb chicken thigh, bone in, skin on
• 1 cup chicken broth
• 1/4 cup and 2 tblsp soy sauce (Hawaiian Shoyu)
• 1/4 cup brown sugar
• 4 garlic cloves, peeled and smashed
• 3 inches piece ginger, sliced 1/8 to 1/16 inch thick
• 1 tablespoon cornstarch dissolved in 1-2 tablespoons water, to make a slurry
• 1 -2 green onion (to garnish)
• 1 tablespoon toasted sesame seeds (to garnish)

1. Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
2. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
3. Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
4. Glaze over the chicken. Garnish with slices of green onion.
5. Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
6. Serve with rice, and what the heck, mac salad! Onolicious!

chicken thigh, chicken broth, soy sauce, brown sugar, garlic, ginger, cornstarch, green onion, sesame seeds

Taken from www.food.com/recipe/hawaiian-shoyu-chicken-536221 (may not work)