---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Shoyu Chicken
  Categories: Chicken, Hawaiian
       Yield: 4 servings
  
       5 lb Chicken pieces
       1 c  Low-sodium soy sauce
       6 tb Brown sugar
       1    Whole dried star anise
       2 ts Fresh ginger root, crushed
       1 tb Dry sherry
            Chinese parsley (cilantro)
            Green onions, chopped
            (scallions) *
  
   *  Both ingredients are optional.
   
   In a large pan, place chicken with soy sauce, brown
   sugar, star anise, ginger, sherry, and 1/2 cup water.
   Bring to a boil, cover and simmer over a low flame,
   stirring occasionally to make sure that the chicken
   pieces are all evenly exposed to the seasoning sauce.
   
   If you use the Chinese parsley, cook a few stalks with
   the chicken. Otherwise, use the green onions
   (scallions) fresh as a garnish.
   
   If you want, you can thicken the sauce with cornstarch
   by removing a tablespoon of the cooking liquid to a
   small bowl and stirring in about 1 teaspoon
   cornstarch, mixing well to dissolve.  Add the mixture
   to the cooking liquid after the chicken has been
   removed and stir over medium heat until the sauce
   thickens.  Pour over the chicken before serving.
   
   Makes 4 to 6 servings.
   
   Per serving:  581 calories, 18 gm carbohydrates, 195
   mg cholesterol, :  1780 mg sodium, 64 gm protein, 27
   gm fat, 7 gm saturated fat
   
   Recipe:  “Favorite Island Cookery, Book 1,” published
   by the Honpa Hongwanji Hawaii Betsuin, a Buddhist
   temple in Honolulu.
  
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