The 50th State Poultry chicken is smaller, but cut it into sections like any normal chicken: wings (2 pieces), legs (2 pieces), and breast (cut in half down the middle then into three pieces). The left over bones (back and rib cage) can be frozen and used to make a broth later.
Add oil to the dutch oven and adjust the temperature to high heat. Add onion, garlic, and ginger. Mix continuously for about 3 minutes.Optional: Add one chili pepper, thinly chopped.
Add in the chicken when you smell the onion and garlic cooking in the hot oil. Stir continuously. Add the shoyu and adjust the temperature to medium heat.
1 minute later add the brown sugar and water. Raise the temperature to high heat to allow the shoyu to cook and the brown sugar to melt. Cover until it boils (about 5 minutes).
Uncover and add deep-fried tofu. Mix gently. Cover again and reduce heat to medium for 6 - 8 minutes.
Uncover and add the hardboiled eggs and potatoes. Mix gently and cover. Cook for 20 minutes. The sweet shoyu flavor will soak deeply into the chicken, tofu, eggs, and potatoes during this time.Optional: Add any other root vegetables at this time such as other potato varieties, carrots, daikon, lotus root, taro, or even gobo.
Turn off the stove and top with green onions when you're ready to serve.