Chicken Pot Roast

• 3 lb. chicken thighs and drumsticks
• 1/2 tsp. salt (optional)
• 1/4 c. soy sauce
• 2 Tbsp. salad oil
• 1 Tbsp. fresh grated ginger or 1/2 tsp. ground ginger
• 1 Tbsp. sherry wine
• 1 c. fresh mushrooms or canned
• 1/2 c. green beans
• 2 green onions (1-inch pieces)
• 1 Tbsp. cornstarch
• 1 c. water
• 1 Tbsp. soy sauce
• 1 tsp. brown sugar

1. Rub chicken pieces with salt and the soy sauce.
2. Let stand 15 minutes.
3. Heat oil in skillet and brown chicken well on all sides. Combine ginger and sherry; pour over chicken.
4. Cover and simmer for 30 minutes or until chicken is tender.
5. Add mushrooms the last 5 minutes of cooking.
6. Transfer chicken to serving dish and keep warm.
7. Leave mushrooms in skillet; add vegetables and remaining ingredients.
8. Cook until sauce thickens, stirring occasionally.
9. Pour over chicken and score.

chicken, salt, soy sauce, salad oil, ginger, sherry wine, fresh mushrooms, green beans, green onions, cornstarch, water, soy sauce, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452746 (may not work)