Ono Shoyu Chicken

Yields: 8 servings

• 1 tsp. salad oil
• 1 small piece ginger root, crushed
• 1 clove garlic, crushed
• 2 lbs. chicken thighs
• 1 c. water
• 1/2 c. shoyu
• 1/4 c. brown sugar
• 1 tsp. sake or sherry
• 1 tsp. cornstarch

1. In a large sauce pan heat oil and saute ginger and garlic.
2. Add chicken and cook until brown.
3. Stir in 1/2 cup of water, shoyu, sugar and sherry.
4. Cover and simmer for 30 minutes or until chicken is tender.
5. Combine cornstarch and remaining 1/2 c. water.
6. Stir into chicken mixture and cook until mixture thickens, stirring constantly.