Shoyu Chicken (Joy of Cooking)

Yields: 4 to 6 servings

Ingredients

• 3½ pounds bone-in chicken thighs, skin removed if desired

• 1½ cups soy sauce

• 1 cup water

• ¾ cup packed brown sugar

• One 2-inch piece ginger, peeled and minced

• 6 green onions, chopped (dark green parts reserved)

• 4 garlic cloves, smashed

Directions

1. Combine the chicken thighs, soy sauce, water, brown sugar, ginger, chopped green onions (white and light green parts), and garlic cloves in a Dutch oven or large saucepan.

2. Bring the mixture to a simmer over medium-high heat, then reduce the heat so the liquid barely bubbles. Partially cover and cook until the internal temperature of the thighs reaches 175°F, about 30 minutes.

3. Transfer the thighs to a rimmed baking sheet or platter and cover loosely with foil to keep warm.

4. Increase the heat to medium-high and boil the cooking liquid, stirring occasionally, until it is reduced to about half its original volume.

5. Remove the skin and bones from the thighs, if desired, and place atop servings of cooked short-grain white rice.

6. Drizzle liberally with the sauce. Chop the reserved green onion tops and sprinkle on each serving, along with toasted sesame seeds.