Shoyu Chicken Thighs

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   1.Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

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   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.

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   3.Remove chicken to a serving platter.

4. 4

   4.Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

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   5.Glaze over the chicken. Garnish with slices of green onion.

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   Notes: The dish tastes better the second day.

* Per serving · 4 servings · Values may vary.

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