Lee Kum Kee Shoyu Chicken


2 pounds chicken thighs
1 cup Lee Kum Kee Soy Sauce
1/2 cup mirin
1/4 cup light brown sugar
1 1/2 teaspoon minced fresh garlic
1 1/2 teaspoon minced fresh ginger root

oil for pan

zest of a tangerine

1/2 can of passion orange juice- Optional to make thicker.

½ cup water


Heat in a medium pan add oil, Add crushed garlic and minced ginger, mix that up for a bit, then add the chicken, then add mirin, soy sauce, add water, sugar, passion orange juice and zest of a tangerine, then cover tightly until it boils, then lower heat to a simmer. Braise the chicken, turning once during cooking, 45-60min. or until tender. Remove the chicken from the pan, and plate.

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