Chicken Wine Soup

Saute 1 inch sliced root ginger in 1 tablespoon oil or chicken fat until transparent.

Add 1 fresh large fryer cut in 2 inch pieces. Brown lightly.

Mix 3 tablespoons shoyu with 3 tablespoons sweet white wine or whiskey.

Pour over chicken and cover tightly for a few seconds.

Add 2 cups boiled water and ½ teaspoon salt.

Simmer 25-30 minutes or until chicken is tender.