Grandma's Shoyu Chicken

• 3 - 4 lb chicken
• 1/2 cup shoyu (soy sauce)
• 1/2 cup water
• 2 teaspoons sugar
• 1 teaspoon oyster sauce
• 1 clove crushed garlic
• 1 piece crushed ginger
• 3 tablespoons liquor
• 1/4 teaspoon Vetsin (msg)
• dash of heong lu fun (Chinese five spice)
• 1 lb beansprout

Served over the beansprouts.

Mom's Shoyu Chicken

• 2 pounds chicken thighs
• 1 clove garlic, minced
• 1" ginger, grated
• 1/4 cup shoyu (soy sauce)
• 1/4 cup sugar
• 1 tablespoon green onions, sliced

Brown chicken thighs with garlic and ginger. Add shoyu and sugar and simmer for 20 minutes on medium heat. Add green onions just before serving. Serve with rice and vegetables.

Lindy's Shoyu Chicken

• 3 pounds chicken thighs
• 1 clove garlic, minced
• 1 slice ginger
• 1/3 cup shoyu (soy sauce)
• 1/3 cup mirin (cooking rice wine)

Add everything to a 9x13-inch pan and bake for 50 minutes at 400 degrees Fahrenheit, turning once halfway through.

Law's Shoyu Chicken

• 5 lbs chicken thighs
• 1 cup shoyu (soy sauce)
• 1 cup sugar
• 2 cups Water
• 2-3 star anise, found in international or ethnic aisle of grocery store
• 1 thumb size piece of ginger