Shoyu Chicken

• 1 frying chicken (whole)
• 1 cup salad oil
• Piece of ginger (size of an egg)
• 1 cup shoyu sauce
• 1 cup brown sugar
• 4 points off 1 anise

In a pot large enough to cover whole chicken, fry ginger in oil until golden brown. In a small bowl, mix shoyu sauce, sugar and anise. Add to oil and allow to boil up. Add chicken and cover. Cook 10 minutes on back then turn and cook 10 minutes on breast. Remove chicken from pot, chop and serve. Garnish with parsley.