Shoyu chicken by Rich Lum
INGREDIENTS
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1.Cooking for two PIP
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2 BL/SL chicken breasts fresh or frozen
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2 Cups of soy sauce
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1 Cup of water
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1 Cup of Sake.....you can sub mirin or Dry Sherry
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1 1/2 Cups of sugar.....I left the sugar out
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1 Tablespoon Worcestershire sauce
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1 teaspoon Louisiana hot sauce
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2" piece fresh ginger, peeled, sliced into thin rounds then julienned
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2 cloves garlic, pressed
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Cornstarch slurry
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2. Cooking for the Family directly in the pot
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4 pounds BL/SL chicken thighs
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2 cups of soy sauce
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1 1/2 cups of water
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1 cup Sake.... You can sub Mirin of Dry Sherry
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1 1/2 cups white sugar
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2 Tablespoons Worcestershire sauce
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2 teaspoons Louisiana Hot sauce
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1/2 teaspoon chilli pepper flakes
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2" piece of ginger sliced into thin rounds then julienned
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2 cloves of garlic minced
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Cornstarch Slurry
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