2/3 c. soy sauce
1/2 tsp. ground ginger
2/3 c. sugar
2 c. water
1 lg. heavy skillet
12 thighs (approximately - whatever fits into skillet)
2 c. cooked rice

Combine sauce ingredients and heat to boiling. Add chicken; cover and cook for 10 minutes. Remove cover and lower heat; turn and baste chicken occasionally. Add a little water if necessary. Cook about 20 minutes per pound of chicken. Liquid will be reduced and will thicken. Serve over rice.