Chinese Pot Roast Chicken Recipe

• 3-4 pound chicken, whole
• Oil
• 1/4 c. sugar
• 1 thumb size piece of fresh ginger
• Salt to taste
• 3/4 c. shoyu
• 2 tbsp. sherry wine
• 1/2 teaspoon aji (optional)
• 2 teaspoon cornstarch

1. Marinate 1/2 hour before cooking.
2. Add in sufficient oil in large kettle to brown chicken on all sides.
3. Add in marinade and let chicken simmer for 3/4-1 hour.
4. Remove and carve chicken.
5. Pour remaining sauce over chicken.

chicken, oil, sugar, ginger, salt, shoyu, sherry wine, cornstarch

Taken from cookeatshare.com/recipes/chinese-pot-roast-chicken-33764 (may not work)