Brown Sugar Shoyu & Garlic Chicken

This is a variation of Shoyu Chicken.  You could cook this in a pot or in a slow cooker.  I decided to cook this sous vide.

Ingredients:

• 10 pieces Chicken Thighs

• 1 cup Brown Sugar

• 1 cup water

• 1/2 cup Shoyu| Soy Sauce

• 1/2 cup Chopped Garlic

• Salt & Pepper to taste

• 2 ounces butter

• Corn Starch Slurry to thicken the sauce to your liking.

Procedure:

• Start your Immersion Circulator, set temp to 70 degree

• Mix the sugar, water, shoyu, garlic, salt & pepper.I used 1 gallon Ziplock bags for this.  Put 5 thighs & half of the garlic in each bag.

• Add half of the liquid to each bag.Take the air out of the bags.

• Cook for 3 hours in the bath.

• Turn your oven to broil.Take the chicken out of the bag.  Pat dry.  Put on to a cookie sheet.

• Broil the chicken until the skin get crisp and brown.

• In a medium sauce pan add the chicken jus.  Bring to a boil.  Skim off the skum.  Add the cornstarch slurry to thicken, thicken to your liking.  Lower the heat and add butter.Glaze the chicken with the sauce and enjoy.

• E'ai ka kou!!!