8-10 boneless, skinless chicken thighs with fat trimmed off 1/3 c. Aloha brand soy sauce (found at Asian markets *isle 4 at Lee Lee's in Chandler) 1/3 c. brown sugar 1/3 c. water tiny chunk of fresh ginger or 1/4 tsp of dried minced garlic few drops of sesame oil Cook in crock pot on low for 6 hours. Shred chicken. For larger quantities bake in oven at 350 uncovered for 1 1/2 hours. May need to separate chicken midway because it has a tendency to clump together. Serve with rice, hawaiian sweet bread and fresh pineapple. *recipe from Lisa Wagner and Jen Duke