Crockpot Shoyu Chicken
by Ray Ching
- 1 cup Shoyu or 3/4 cup Kikkoman soy sauce plus 1/4 cup water
- 1/2 cup chicken broth
- 1 whole star anise (mashed)
- 3 lb. fryer chicken
- 1 tsp hoisin sauce
- 2 Garlic cloves, smashed
- 1/2-3/4 cup Dark brown sugar depending on sweetness desired
- 1/4 cup sherry or white wine or sake
- Optional-Vidallia sweet onions, quartered and added mid way during cooking
- 2 T honey
Combine all incredients in crockpot and place on high for 4 hours plus or until meat falls of bone. Garnish with Chinese parsley and green onions This works well in a pressure cooking with reduced cooking time.
Stumble it!