Shoyu Chicken
3-4 lbs of chicken parts. Thighs, drumsticks, work the best. Whole chicken is traditional
3 cups shoyu
2 cup sugar. Put more if you want it not so salty tasting.
5-7 slices of ginger
6 clove garlic, smashed
4 star anise
1. In a medium/large sauce pan, combine all sauce ingredients.
2. Stir to dissolve sugar. Before you put chicken in, taste the sauce and adjust to your taste.
3. Place chicken meat in sauce and stir to coat and submerge pieces. Let sit for 15-30 minutes to marinate.
4. When ready, heat sauce and chicken over medium high heat. After sauce comes to a boil, turn heat down to low simmer.
5. Simmer chicken pieces for 30 minutes. Whole chicken may need to be turned over and simmered longer.
6. Remove to platter, when done. A little sauce can be used to drizzle over your rice. Skim any fat off first.
7. Let sauce cool and store away in a tupperware container for future use again. Sauce can be reused several more times, before discarding.