Chinese Pot Roast Chicken  
Recipe Number: 1097300612
Contributor: Clinton
Whole Fryer Chicken
2/3 C Soy sauce
tsp Chinese 5 spice powder
1 C Water
2 shots Whiskey
2 large pieces Fresh ginger, crushed
2 cloves Garlic, crushed
4-6 stalks Green onions, cut 3" lengths
2 tsp Sugar
tsp MSG (optional)
1 large can Button mushrooms
1 large can Baby corn
6 Dried Shiitake mushrooms (Soaked)
2 Tbsp Cornstarch
Cooking Instructions
Brown chicken with one piece of ginger in a large pot on all four sides for approximately 3 to 5 minutes on each side (depending on size of chicken). Remove chicken and set aside. Drain oil from pot. Add ingredients to pot except for the cornstarch and set chicken back in. Simmer on each side for an additional 5 minutes on each side or until meat is just cooked. Be sure not to overcook the chicken, otherwise it will be dry and coarse. Remove chicken and cool. Mix corn starch with water and thicken leftover sauce in pot. Chop chicken in pieces and arrange on a deep platter. Pour thickened sauce over chicken and garnish with green onion slivers and cilantro if available. Serve with hot jasmine rice.
Additional Comments
This recipe is derived from my mother Audrey Lee. This is one of the first recipes I learned to survive on when my wife and I first got married and was away from good home cooking.