1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup shoyu sauce
1/3 cup brown sugar
1 clove garlic, minced
3 (4 ounce) cans chicken broth
20 corn tortillas
In a mixing bowl, combine soy sauce, Worcestershire sauce, soy sauce, brown sugar, garlic and broth. Let stand 20 minutes, stirring occasionally.
Pour about 7 cups of broth into Mexican-style slow cooker on a slow cooker set over very low heat. Stir in 8 corn tortillas.
Cover pieces of corn with plastic wrap, and place in ziplock bags. Cook 15 minutes. Drain bag, and place in lid of slow cooker.
Cover with plastic wrap, and cook on Low 1 hour, stirring occasionally, until all liquid is absorbed.
Rub chicken parts with flour, and set aside.
Mix marinated chicken parts with flour until no pink shows when sliced. Brush each piece with flour mixture, and cut each piece into 4 pieces. Place in ziplock bags. Heat 1/4 cup soy sauce over medium heat, and stir occasionally until thickened.