Pot Roast Chicken

• 1 chicken – 3-4 lbs. dressed
• 1 can button mushrooms (4 oz.)
• green onions or Chinese parsley
• 2 T grated fresh ginger
• 1 clove garlic chopped
• 1 t salt
• 1/2 t ajinomoto
• 1/3 c shoyu
• 1 T brown sugar
• 2 T liquid shortening
• 2 t cornstarch

Mix ginger, garlic, salt, ajinomoto, shoyu and sugar and rub chicken inside and out. Heat shortening and brown chicken well on all sides, add remaining shoyu mixture and liquid from mushrooms. Cover and simmer until done.

Remove chicken and cut into 2″ pieces. Make gravy with remaining liquid and cornstarch, add mushrooms. Pour over chicken and garnish with green onions or Chinese parsley.