5 lb. chicken thighs
1/2 c. shoyu
3 tbsp. sugar
3 tbsp. sherry wine
1/4 tsp. aji (optional)
2 cloves garlic, crushed
1 thumb ginger, crushed
1 pkg. chow fun noodles

In large pot, bring to boil all ingredients except chicken thighs. Add chicken thighs, skin removed and deboned, if desired. Simmer about 45 minutes or less, depending on size of thighs. Make slits on both sides of bone to let sauce penetrate easily. Spread chow fun noodles on platter and place chicken thighs over it.

Thicken remaining gravy with cornstarch and water; pour over thighs. Sprinkle with Chinese parsley or green onions. Blanch a package of bean sprouts and place over noodles before topping with chicken thighs.