Shoyu Chicken

I solved my problem with the due date on my library copy of The Hemingses of Monticello. When I was unable to renew it because there was a waiting list, I put myself on the waiting list. When I reached number one, I was the only one on the list. So, I canceled my request. Then, there was no waiting list and I was able to renew the book. Now I have plenty of time to read it.

The Shoyu chicken was absolutely delicious. Even Jeffrey liked it. Here is the recipe (Gerard halved it):

Ingredients:
5 1/2 to 6 lbs. chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin (this is a Japanese cooking wine)
8 med. garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 tsp. freshly ground black pepper
5 Tbs. cornstarch dissolved in 5 Tbs. water
Thnkly sliced green onions, for garnish

Directions:

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.