- 4pounds chicken, whole
- ¼ cup sugar
- 1 thumb size piece of fresh ginger
- Salt to taste
- ¾ cup shoyu
- 2 tablespoons sherry
- ½ teaspoon aji (optional)
- 2 tsp cornstarch
How to make Chinese Pot Roast Chicken:
- Marinate 1/2 hour before cooking.
- Add enough oil in large kettle to brown chicken on all sides.
- Add marinade and let chicken simmer for 3/4-1 hour.
- Remove and carve chicken.
- Pour remaining sauce over chicken.
- Chinese Pot Roast Chicken is ready to serve.