Recipe
At work my boss feeds us regularly, and this is one of our favorites.
Ingredients
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1 cup Soy sauce
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1 cup Sugar
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1 1/2 tsp Brown sugar
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6 cloves Garlic, crushed/minced
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2 tablespoons Ginger, grated
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1 1/4 tsp Black pepper
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1 Cinnamon Stick
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1 tablespoon Pineapple juice
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8 Chicken thighs (boneless, skinless)
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2 tablespoons Cornstarch
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Sesame seeds
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2 cups Sushi Rice
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Salt
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3 cups Water
Instructions
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1.
Preparation30 minutes
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2.
Cooking1 hours
In a small saucepan, combine soy sauce, granulated and brown sugars, garlic, ginger, pepper, cinnamon stick and pineapple juice. Bring to a boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in ½ cup water.,Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.,Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons cold water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about ½ cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.,Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then
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3.
Serving8