Shoyu Chicken #3

• 1 3-4 lbs. frying or roasting chicken
• 1 large can mushrooms or 1 cup dried mushrooms (soaked and stemmed)
• 2 to 3 stalks green onion, cut in 1½-inch lengths
• 1 tbsp. thick shoyu
• 1 tsp. hoi sin sauce
• 1½ tsp. salt
• ½ tsp. ajinomoto
• 1 clove garlic (crushed)
• 2 tbsp. oil
• 1 cup stock or water
• 1 tsp. oyster sauce
• 1 tsp. salt
• 1 tsp. regular shoyu
• 2 tbsp. cornstarch
• 1½ inches sliced ginger (crushed)

Mix thick shoyu, hoi sin cheong, 1½ tsps. salt, and ajinomoto, garlic, ginger, and rub inside and outside of chicken. Heat oil and brown chicken. Cover pot and simmer until chicken is tender (half an hour to an hour depending on type of chicken). Drain gravy, pour into a saucepan and add stock, oyster sauce, salt and shoyu and boil briskly. Make paste with cornstarch and water and pour into gravy and cook until thickened. Cut chicken and place in dish. Pour gravy, sprinkle green onions over it and serve.