1 cup white sugar
1 cup soy sauce
1 cup water
1/4 cup minced garlic
|
1/4 cup minced fresh ginger
5 pounds bone-in chicken thighs with
skin
1/4 cup chopped green onions
|
Directions:
| 1. | Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes. |
| 2. | Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes. |
| 3. | Place chicken on a platter and sprinkle with chopped green onions. |
