Pot Roast Chicken

• 1 (3 to 4 lb.) whole chicken
• 3 Tbsp. peanut oil
• 1/2 c. sugar
• 1 tsp. salt
• 1 Tbsp. liquor (whiskey or gin)
• 1 Tbsp. sugar
• 1 tsp. ajinomoto
• 6 stalks green onions, cut in 2-inch strips
• 1 clove garlic, crushed
• 1 small ginger

1. Dress chicken and rub thoroughly with sauce.
2. Sprinkle salt and pepper over chicken.
3. Heat pot and add peanut oil.
4. Brown chicken evenly.
5. Add ginger and garlic.
6. Pour remaining sauce over chicken and cover pot.
7. Bring to a boil; reduce heat and simmer for 30 minutes.
8. Remove chicken from pot.
9. To remaining sauce, add sugar and ajinomoto; season to taste.
10. Add onions to sauce just before serving.
11. Chop chicken and pour sauce over chicken. Garnish with parsley.
12. Serves 6.

chicken, peanut oil, sugar, salt, liquor, sugar, ajinomoto, stalks green onions, clove garlic, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=750456 (may not work)