1 c. shoyu 1 c. sugar 1/2 c. water 2 cloves garlic (smashed) 1 Tbsp. ground ginger
Add all to pot. Bring to a boil. Once boiling, add 2-5 lbs. of chicken thighs with bone and skin on. Lower the heat and cook for about an hour. You can alternately cook in the oven at 350 degrees for an hour and make sure you baste it.