Smothered Shoyu Chicken

This is a simple, one pot dish. Sorry, didn't time the cooking. I put in 30 minutes but it may take more or less depending on how much chicken is being cooked. I don't use it myself, but you can also add some sake to the dish as it cooks. Just a little note: I changed the soy sauce to low-sodium ... this runs a bit on the salty side using the regular shoyu. I haven't tried it with the change yet. May need to cut back on the shoyu too.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1 -2  tablespoon  vegetable oil
• 3 -5  lbs chicken wings
• 2 -3  inches fresh ginger (peeled, crushed)
• 1  cup  kikkoman low sodium soy sauce
• 3  tablespoons sugar (to taste, may need more)
• 2 -3  teaspoons  sesame oil

Directions

1. Heat oil in large pot.
2. Add chicken and cook about 2 minutes. Stirring occasionally.
3. Add ginger. Continue cooking 3 minutes. Stirring occasionally.
4. Add all other ingredients. In adding the sugar: add some, mix, taste; repeat if needed -- too much makes it too sweet. It should be a nice balance between the salt of the soy sauce and the sweet of the sugar. Someone once told me to put in equal amounts of sugar and soy sauce -- it was a little too sweet for me.
5. Cover and simmer until done; stirring occasionally. (about 45-60 minutes).
6. Remove ginger (optional).
7. Serve with hot rice. (there will be lots of gravy).