> We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
> ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> until it falls off the bone.

How much of each ingredient do you use and for how much chicken?? I have
half a dozen thighs that have been sitting in my freezer for far too long
and this recipe sounds like it might do the trick in combating the
inevitable freezer burn.

Do you leave the skin on?

Thanks
Ray


"kilikini" > wrote in message
.. .
> Karen AKA Kajikit wrote:
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...
> > We had roast chicken last night and pasta-with-tomato the night before
> > so I need it to taste different... also my husband HATES curry so it
> > can't be too exotic (alas) Suggestions please!
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > *remove 'nospam' to reply
>
> We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
> ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> until it falls off the bone.
>
> kili
>
>