Shoyu Chicken

This recipe was given to me by Novena Dunhour, a friend of mine when I lived in Hawaii. I usually thicken the sauce a bit when it is done (by using cornstarch and a little water) because I like to serve it over rice.

1 fryer, cut-up
1/2 cup shoyu (soy sauce)
1/2 cup water
2 - 3 Tablespoons sugar
1 slice fresh ginger root, crushed
1 clove garlic, smashed
a dash of Chinese Five Spice
2 or 3 green onions, sliced

Brown chicken in skillet. Mix remaining ingredients except for green onions and pour over chicken. Cover and simmer for 30 minutes or until chicken tests done. Place chicken on platter and garnish with green onions. Serve sauce on the side.

Here is a tip for you if you like to use fresh ginger root but find that you cannot use it up before it goes bad: Purchase a ginger root and some dry sherry. Peel and slice the ginger, then place it in a jar and cover it completely with the sherry. This will keep indefinitely in the refrigerator. The ginger-infused sherry is wonderful in many recipes. Just remember to top off the jar with more sherry!