Shoyu Chicken Thighs

• 4 Pound chicken thighs, bone in, skin on
• 4 Cup chicken broth
• 1 1/2 Cup shoyu (good quality brand)
• 1 Cup packed light brown sugar
• 1 bulb of garlic -- cloves, peeled and smashed
• 2-3 piece(s) of ginger, sliced 1/8 to 1/16 inch thick, long ways -- no need to peel
• 4 Tablespoon cornstarch dissolved in 4 tablespoons water (don't mix ahead of time)
• Scallions, sliced on diagonal for garnish

1. 1.Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
2. 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. 3.Remove chicken to a serving platter.
4. 4.Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.
5. 5.Glaze over the chicken. Garnish with slices of green onion.
6. Notes: The dish tastes better the second day.

chicken, chicken broth, shoyu, brown sugar, garlic, pieces, cornstarch, scallions

Taken from www.epicurious.com/recipes/member/views/shoyu-chicken-thighs-52352481 (may not work)