Chicken and Bamboo

• 2 lbs. chicken thighs
• ¾ cup shoyu
• 2 tbsp. white sugar
• 1 clove garlic, crushed
• 2 cups sliced bamboo shoots
• 1 (6-1/3 oz.) can button mushrooms
• 2 cups watercress, cut in 1 inch pieces (optional)

Remove skin from chicken thighs. Heat fry pan to 300 degrees or low heat on range. Put chicken on ungreased, hot surface. Cook five minutes. Then turn chicken over. Combine shoyu, sugar, and garlic. Pour over chicken. Cook twenty minutes or until chicken is done. Stir in bamboo shoots and mushrooms. Cook another five minutes. Stir in watercress. Remove from heat. Serve hot with rice. Serves four.