Pot Roast Chicken

Mrs. Robert K. Beck – Lanakila

• 1 chicken (4 to 5 lbs.) Clean chicken but do not cut up.
• 1 T gin
• 1½ c water
• 1 clove garlic
• 2 tsp sugar
• ½ c soyu
• 1 tsp ginger juice
• 2 T salad oil
• ¼ tsp salt

Heat saucepan, add salad oil. Brown garlic, remove. Brown chicken. When chicken is golden brown, add soyu, gin, sugar, water and ginger juice. Cover and simmer on low fire for 1 hr. (tender) turning every 15 minutes. If desired, lily flowers (Kum Choy) which have been cleaned and previously soaked may be added the last 15 min. of cooking. Duck and squab may be prepared the same way.