Pot Roast Chicken (Chinese Style)

• 3½ to 4 lb. chicken
• 1 medium Chinese taro or 2 Irish potatoes
• 1½ Cup water or stock

Seasoning: Mix in a bowl:

• 2 tbsp. soyu
• 1 tbsp. liquor
• 1 tsp. sugar
• ¼ tsp. ve-tsin (monosodium glutamate)
• 1 clove garlic, crushed
• 1 slice ginger, crushed
• Dash of heong liufan (five spice)
• 1 tsp. salt

Dress and clean the chicken and rub inside and out with the seasoning. Brown on all sides in deep hot fat over a low flame. Take chicken out. To the remainder of the seasoning add the water and bring to a boil. Peel the taro or potatoes and cut in half lengthwise. Add the chicken and taro to the boiling liquid. Lower the flame and simmer for 40 minutes, tightly covered. Turn over once during the cooking period. Slice the taro and arrange on a platter. Chop the chicken into serving pieces and arrange over the taro. Add cornstarch to gravy and pour over chicken. Garnish with Chinese parsley.