7-8 lbs. chicken pieces 2/3 cup soy sauce 2 T. brown sugar 2-1/4 cups water 3 garlic cloves 2 tsp. ginger 2 tsp. chicken bouillon granules (opt.) 1/4 cup cornstarch 1/4 cup water
In a large skillet, brown the chicken on both sides. Blot each piece with a paper towel. Place into a large crock pot. Combine soy sauce, sugar, water, garlic and ginger. Pour over chicken. Cook on high for 1 hour, then cook on low for 3-5 more hours. Pour broth into a small kettle. Skim any fat off the top. Place on stove and bring to a boil. In a small bowl, combine cornstarch with remaining water and stir into broth. Cook and stir until thickened. Remove the bones from the chicken. Place into a serving dish and pour thickened broth over chicken. Serve over brown rice. Makes about 9.5 cups (I only use about 2/3 cup for a serving, but it's easier to add part of a cup, so no matter how much you use, it's easy to add the right amount.
Number of Servings: 9
Recipe submitted by SparkPeople user LRUSSELLFAMILY.