Shoyu Chicken

2 lbs chicken thighs (I use boneless and skinless)
1/3 cup shoyu (soy sauce)
1/4 cup sugar
2 tablespoons wine or sake
2 tablespoons oil
1 garlic clove, mashed
1 slice gingerroot

Heat oil slightly in wok.
Add garlic and ginger and stir until light brown.
Add chicken pieces and fry until lightly browned.
Add sugar and cook until sugar is melted.
Add shoyu and wine.
Bring mixture to boil.
Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.

thanks a lot