Shoyu Chicken

Ingredients:
1 C. shoyu (soy sauce)
¾ C. water
¾ C. sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste (thumb-size)
2 ½ lbs. chicken thighs or wings

Directions:
Skin chicken – use dry washcloth to keep a hold of the skin(much easier if frozen). Throw chicken in a pot with all of the other ingredients and boil, then simmer until done (about an hour or less).

Serve with rice and salad.