Shoyu Chicken or Spare Ribs

This is one of my favorite easy recipes: the flavor is incredible, and it makes your house smell good. The only hard part is being able to get in the kitchen by 4 in the afternoon to have it ready when Mike arrives home. Jessica C. told me last night about cooking chicken in the crock pot, and I don't see any reason why a crock pot wouldn't work in this recipe.

I actually had thought about doing this in a crock pot once before, but I had read that slow cookers are only good for dark meat. What the heck - just be sure to cover the meat with water or other liquid (so it won't dry out) and only include the meat of the chicken in the pot; remove the skin and bones first. You might end up with chicken hash, but hey, it will be damn good hash.

And Mike loves the name, Shoyu (pronounced "Show-you"): he usually pats me on the butt and says, "Show me what?"

2 lbs chicken or spare ribs
½ cup shoyu (soy sauce)
¼ cup sugar (brown preferred)
3-4 cloves garlic, crushed
crushed or grated ginger
2 Tablespoons vinegar or wine

1. Combine the above ingredients and pour over the chicken or ribs.
2. Place in a Pyrex dish, covered, in 325 degree oven for 2 hours.
3. Turn meat over after 45 minutes.