Deboned Shoyu Chicken
Deboned Shoyu Chicken is probably the best way to go especially when you have small children. There is no worrying about them swallowing the bones or having to explain what veins and cartillage. It is just simple worry free good eating.
Deboned Shoyu Chicken
8 chicken thighs, deboned
7 T. soup stock (boil chicken bones)
3 T. shoyu
1 T. sake/sherry
3 T. sugar
1 2-inch piece ginger/2 cloves garlic, crushed
1 T. oil
Brown chicken. Add remaining ingredients and simmer for 10 minutes. Turn chicken. Simmer for 6 minutes. Makes 4 servings.
