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.