Recipe - Five Flavors Chicken

4 pound Chicken
2 teaspoon Ginger
2 Cloves garlic; minced
One half cup Soy sauce
One half cup Honey
3 tablespoon Mirin or dry sherry
2 tablespoon Cornstarch

Skin chicken. Mix ginger, garlic, soy, honey and spirits. Dip each piece of
chicken in sauce.

Place chicken in crock and pour remaining sauce over it. Cover and cook on
LOW for 6 hours or high for 3 hours.

Remove chicken, pour juices into skillet. Blend cornstarch with a little of
the cooled juices, then whisk into skillet. Cook over low heat until
thickened. Pour a little over chicken and pass remaining.

SERVE WITH RICE
Posted to MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997