Haken's Shoyu Chicken
Posted by HAKEN
Saturday, July 19, 2008 9:06 PM

HAKEN'S SHOYU CHICKEN

12 chicken thighs

Sauce:
2 cups sugar
1/2 cups mirin
2 cups Chinese soy sauce (Lee Kum Kee)
1 cup oyster sauce (Lee Kum Kee)
3/4 to 1 cup vinegar
1 teaspoon peppercorn
3 star anise
3-4 cloves garlic, crushed
3-5 inches ginger, crushed

Combine everything in a pot, bring to a boil, and cook until chicken is tender. Skim as much oil off as possible. Ladle sauce into a bowl, cool with a bit of water, thicken with flour or cornstarch. Poor cornstarch mixture back into pot, mix and bring to a boil, simmer until sauce thickens.