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This dish is not a very healthy dish, thus should only be made in moderation bwahaha I know a few of the trolls are “very concerned for my health” 😉 So a note for them is we probably only have this once every six months. If that.
1 c. shoyu
1 c. sugar
1/2 c. water
2 cloves garlic (smashed)
1 Tbsp. ground ginger
Add all to pot. Bring to a boil. Once boiling, add 2-5 lbs. of chicken thighs with bone and skin on. Lower the heat and cook for about an hour. You can alternately cook in the oven at 350 degrees for an hour and make sure you baste it.