This is my absolute favorite crock-pot recipe. It's what the crock-pot is really good at: transforming rough, tough cuts of meat into something wonderful through slow cooking. In this case: chicken thighs. After cooking all day, the meat just falls off the bone and shreds naturally. The marinade is sweet and has just the perfect hint of garlic and ginger. You can also do this sans crock-pot. Marinate it all day or even overnight, then take out of marinade and bake at 350 for 30(?) minutes or so, until meat shreds easily.
Sho-U Chicken (Soy Sauce Chicken)
1 thumb size piece of ginger root, peeled
1 c. brown sugar
1 c. soy sauce
1/2 c. water
1 clove garlic, mashed
1 4-5 lb. pkg chicken thighs, skin removed (about 10-12 thighs, you can also use leg quarters)
Place first 5 ingredients in crock-pot, stir. Add chicken thighs. Cook on high for 6-8 hours or low for 10-12 hours. Serve with rice.
6 comments:
We've made a version of this for years and years. It is a family favorite at our house.
ha ha nice plates! how funny we both posted pictures of them today. i'm going to try this chicken this week. it looks delish!
So, I'm laughing because Shoyu is just Japanese for soy sauce, and the recipe is pretty much straight forward teriyaki sauce! I'll try your version. I also think doing the rice in the rice cooker makes a huge difference (than making it on the stovetop...)
Are those the new plates? So cute!
I saw this and knew it would be something my family would just love, and it looked so easy, too. We are big rice eaters and love Japanese food. Made it today and it was a hit! Thanks so much for a new recipe!
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