• Prep time: 10 minutes
• Cook time: 50 minutes
• Yield: Serves 6 - 8
• 3/4 cup mirin
• 2 cups low-sodium soy sauce
• 1 cup packed light brown sugar
• 5 1/2 to 6 pounds chicken thighs
• 5 cups low-sodium chicken broth
• 1 tsp freshly ground black pepper
• thinly sliced green onions, for garnish
• 8 medium garlic cloves, smashed and peeled
• 5 tbsps cornstarch dissolved in 5 tbsps water
• 4 inch piece ginger, sliced 1/2 inch thick and smashed
- 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.
- 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.
This great family recipe is thanks to Food Network at https://www.foodnetwork.com/recipes/aida-mollenkamp/shoyu-chicken-recipe-1944460