A great, easy recipe to make in a dutch oven while camping. The cheater's version is to buy a really good teriaki sauce ( Very Very Teriyaki)and use it instead of all the ingredients below... except the chicken.
10 chicken thighs
1 c. soy sauce1 c. sugar
3/4 c. mirin (Japanese rice wine)
2 garlic cloves, minced
2 tbsp. freshly shredded ginger
I love adding chile oil or red chile rooster sauce for a kick!
Combine all ingredients into large pot. Cover and bring to a boil. Uncover then reduce heat and allow to simmer until the liquid becomes concentrated( about 30 minutes). Take the chicken out of the pot while still hot. The remaining liquid can be used as gravy if desired or you can freeze it. Serve it with a good sticky rice (we sometimes just use regular brown or white 15 minute jasmine rice). You can also make it spicey by adding Duck Chile Sauce.
This is our favorite recipe from Gregory's Aunt Janette!
Combine all ingredients into large pot. Cover and bring to a boil. Uncover then reduce heat and allow to simmer until the liquid becomes concentrated( about 30 minutes). Take the chicken out of the pot while still hot. The remaining liquid can be used as gravy if desired or you can freeze it. Serve it with a good sticky rice (we sometimes just use regular brown or white 15 minute jasmine rice). You can also make it spicey by adding Duck Chile Sauce.
This is our favorite recipe from Gregory's Aunt Janette!
This is a favorite in our house!! Thanks Aunt Janette :)
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