1 can mushrooms, drained
1 can bamboo shoots, drained
1 cup Shoyu sauce
2 tsp garlic powder
4 cups water
1 tsp ginger
2 cups sugar
Mix
Shoyu sauce, garlic powder, water, ginger and sugar in a saucepan
pan. Bring sauce to a boil. Add chicken and cook until tender (2 hours minimum). Turn occasionally to achieve even
browning. Add bamboo shoots and mushrooms after first turning to absorb sauce. Serve
over hot cooked rice. Makes quite a bit.
